Banana Sticky Toffee Pudding

Ingredients

• 5 ripe medium bananas (Use the two ripest bananas for the banana-date mixture and the three remaining bananas for the caramelized topping; the mixture uses about 1 cup/7 oz flesh.)
• 4 oz pitted Medjool dates (About 6 to 8 dates, coarsely chopped; approximately 1 scant cup.)
• 0.5 cup whole milk
• 0.5 tsp baking soda (Added to the banana-date mixture.)
• neutral-tasting oil (For brushing the baking dish and parchment; use vegetable oil or another neutral oil.)
• 0.75 cup dark brown sugar (Plus 1 tablespoon; divided between the banana topping and cake batter.)
• 2 cups all-purpose flour (Plus more for the pan.)
• 1.25 tsp baking powder
• 0.75 tsp kosher salt (For the cake batter.)
• 0.5 cup unsalted butter (At room temperature; for the cake batter.)
• 2 large eggs (At room temperature.)
• 1 cup chopped walnuts (Optional.)
• 0.75 cup dark brown sugar (For the toffee sauce.)
• 0.75 cup heavy cream (For the toffee sauce.)
• 0.5 cup unsalted butter (For the toffee sauce.)
• 0.75 tsp kosher salt (For the toffee sauce.)
• 1 tsp vanilla extract (Stir into the finished toffee sauce.)

Steps

1. 1

   Select the two ripest bananas, peel them, and break them into pieces. Measure out 1 cup/7 ounces of banana flesh; a little less is acceptable. If you have extra, reserve it for another use or freeze it.

2. 2

   Add the banana pieces, chopped dates, milk, and baking soda to a small saucepan. Bring the mixture to a bare simmer over medium heat, mashing with a potato masher to break down the bananas and dates.

3. 3

   Reduce the heat to low and continue cooking at a very low simmer, mashing frequently, until the mixture becomes a thick, coarse paste, about 5 minutes. Remove from the heat and set aside to cool.

4. 4

   Arrange one oven rack in the position closest to the broiler and another in the center position. Heat the broiler. Brush the bottom and sides of a 9-inch square baking dish with oil, then line the bottom and two opposite sides with parchment paper, leaving a little overhang. Smooth out most air bubbles, brush the parchment with oil, and set the dish aside.

5. 5

   Prepare the banana topping by slicing off the ends of the three remaining bananas. Halve the bananas lengthwise without peeling them, then place the halves cut-side up on a small rimmed baking sheet.

6. 6

   Sprinkle the banana halves with 1 tablespoon of the dark brown sugar. Distribute the moist sugar as evenly as possible, then rub it into the banana flesh with your fingertip so it coats the surfaces.

7. 7

   Place the baking sheet on the top rack and broil for 3 to 4 minutes, rotating the pan so the bananas brown evenly, until the sugar bubbles and the banana surfaces are deeply caramelized and slightly charred. Watch carefully to prevent burning, then remove from the oven and cool slightly.

8. 8

   Adjust the oven temperature to 300°F. Arrange the banana halves cut-side down in the prepared baking dish, working one at a time. Carefully remove and discard the peels, then set the pan aside.

9. 9

   In a small bowl, whisk together the flour, baking powder, and the ¾ teaspoon kosher salt until combined. Set the dry ingredients aside.

10. 10

    In a large bowl, beat the room-temperature butter and the remaining ¾ cup dark brown sugar with an electric mixer on medium-high until slightly pale and fluffy, about 2 minutes. Scrape down the bowl, add the eggs one at a time, and mix thoroughly between additions. Continue beating until very light and satiny, about 2 minutes more.

11. 11

    Reduce the mixer speed to low. Add one-third of the dry ingredients. As soon as the last trace of flour disappears, add about half of the cooled banana-date mixture and mix until combined. Add half of the remaining dry ingredients, then the remaining banana-date mixture, followed by the rest of the dry ingredients.

12. 12

    Stop the mixer. Add the walnuts, if using, and fold them in thoroughly with a flexible spatula, scraping the bottom and sides of the bowl until the nuts are evenly distributed and the batter is uniformly mixed.

13. 13

    Gently dollop the batter over the bananas in the prepared dish. Spread it carefully into an even layer reaching all sides and corners, taking care not to disturb the bananas underneath. Bake on the center rack for 45 to 55 minutes, until the surface is browned, puffed, and cracked and a toothpick inserted in several places comes out clean.

14. 14

    While the cake bakes, make the toffee sauce. Combine the toffee-sauce brown sugar, heavy cream, butter, and salt in a small saucepan. Bring it to a boil over medium-high heat, stirring occasionally with a heatproof spatula to dissolve the sugar. Boil for about 2 minutes, stirring occasionally, until slightly thickened and reduced. Remove from the heat, stir in the vanilla, and set aside; the recipe makes about 1⅔ cups sauce.

15. 15

    When the cake is baked, remove it from the oven and place it on a wire rack. Immediately poke dozens of holes across the surface with a toothpick, pressing all the way to the bottom of the dish. Pour ⅔ cup of the hot toffee sauce over the cake, reserving the rest for serving.

16. 16

    Let the cake cool for 30 minutes to 1 hour, until the bottom of the dish is warm but not hot and the sauce is mostly absorbed. Invert the cake onto a serving platter, lift off the baking dish, and carefully peel away the parchment.

17. 17

    Cut the pudding into squares and serve warm with the remaining toffee sauce. If needed, rewarm the sauce over low heat, stirring frequently. Serve with vanilla ice cream or whipped cream if desired.

Notes

The structured data lists 5 minutes of preparation, 2 hours of cooking, and 2 hours 5 minutes total time. The cake is best served warm for the most tender texture. The baking dish should be a 9-inch square dish with sides at least 2 inches high.

Nutrition per serving

• dessert
• baked
• British
• vegetarian
• contains dairy
• contains eggs
• optional walnuts
• holiday