Chocolate Banana Sticky Toffee Pudding Cake (2024)

Why You’ll Love Chocolate Banana Sticky Toffee Pudding Cake

• Decadent Chocolate Flavor: The rich chocolate and cocoa blend makes each bite heavenly and deeply satisfying.
• Perfectly Sweet Banana Kick: Mashed bananas add natural sweetness and a lovely moist texture to the cake.
• Gooey Toffee Sauce: The warm, sticky toffee sauce soaks into the cake, creating a deliciously gooey finish that’s irresistible.
• Comfort Food Bliss: This cake is ideal for those days when you need a comforting, indulgent dessert to lift your spirits.
• Impressive Yet Easy: Despite its luxurious taste, this cake is straightforward to make and perfect for impressing friends and family.

Ingredients Needed To Make Chocolate Banana Sticky Toffee Pudding Cake

Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.

• Flour
• Baking powder
• Baking soda
• Kosher salt
• Cocoa powder
• Espresso powder (optional)
• Granulated sugar
• Brown sugar
• Bananas
• Maple syrup
• Vanilla extract
• Eggs
• Buttermilk
• Butter
• Heavy cream
• Milk chocolate chips

Substitutions + Alternatives

Can I use All-Purpose Flour?

Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.

Can I use regular dairy?

Feel free to make this recipe your own. I use dairy-free products, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the dairy products of your choice for the recipe.

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See Also

Banana Coconut Coffee CakeBanana and Coffee Layer Cak – Easy RecipesSalted Caramel Banana Sheet Cake10 Perfectly Sized Bread and Muffin Recipes to Avoid Overbaking

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Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.

How To Make Chocolate Banana Sticky Toffee Pudding Cake

1. Preheat your oven to 350°F (175°C) and spray a baking dish with nonstick baking spray.
2. Mash the bananas in a small bowl and set aside.
3. In a mixing bowl, beat together granulated sugar, brown sugar, and butter until light and fluffy. Add eggs, vanilla, buttermilk, maple syrup, and mashed bananas, mixing well.
4. In a separate bowl, sift together flour, baking powder, baking soda, salt, cocoa powder, and espresso powder (if using).
5. Combine the dry ingredients with the wet ingredients, mixing just until combined.
6. Pour the batter into the prepared baking dish and spread it evenly.

7. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.

8. While the cake bakes, make the chocolate toffee sauce: Melt butter and brown sugar in a pot over medium-low heat, stirring until smooth. Stir in heavy cream and vanilla, cooking until smooth. Add milk chocolate chips and whisk until melted and smooth.
9. Cool the cake in the dish for about 10 minutes. Poke holes all over the top of the cake with a toothpick.
10. Pour the chocolate toffee sauce over the cake, letting it soak in. Allow the cake to sit for at least 1 hour before serving.

Commonly Asked Questions

How can I make the cake ahead of time?

You can prepare the cake a day in advance and store it covered at room temperature. Pour the toffee sauce over it just before serving to keep it from getting too soggy.

Can I freeze the cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw it at room temperature before adding the toffee sauce and serving.

What if I don’t have milk chocolate chips?

If you don’t have milk chocolate chips, you can use semi-sweet chocolate chips or chopped chocolate instead. It will still be delicious, though the flavor might be slightly different.

How should I store leftovers?

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you prefer, you can keep it in the refrigerator to extend its freshness for about a week.

Can I make this recipe without the espresso powder?

Yes, you can leave out the espresso powder if you prefer. It’s optional but adds a nice depth to the chocolate flavor. The cake will still be delicious without it.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean. The edges should look set, and the middle should not jiggle when you move the pan.

Can I use a different type of sweetener instead of maple syrup?

You can substitute honey or agave syrup for the maple syrup if needed. Each will add its own flavor, but they’ll work well in this recipe.

For the Cake

• 1 ⅔ cups 1.1 GF flour or all-purpose flour
• 2 tsp baking powder
• ¼ tsp baking soda
• ½ tsp kosher salt
• ⅔ cup cocoa powder
• 1 tsp espresso powder optional, intensifies chocolate flavor
• ⅓ cup granulated sugar
• ⅓ cup brown sugar
• 1 cup mashed bananas approximately 2 bananas
• ⅓ cup maple syrup
• 2 tsp vanilla extract
• 3 eggs
• ¾ cup buttermilk

For the Chocolate Toffee Sauce

• 8 tbsp butter
• ¾ cup brown sugar packed
• ¾ cup heavy cream
• 1 tsp vanilla extract
• ½ cup milk chocolate chips

• Preheat the oven to 350°F (175°C). Prepare a 9x9x3” or 9x11x3” deep baking dish by spraying it with nonstick baking spray.

• Mash the bananas in a small bowl and set aside.

• Prepare the wet ingredients: In a mixing bowl, combine the granulated sugar, brown sugar, and butter. Mix on medium speed for about 3 minutes until light and fluffy. Then, add the eggs, vanilla extract, buttermilk, maple syrup, and mashed bananas. Mix until well combined.

• Prepare the dry ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, kosher salt, cocoa powder, and espresso powder (if using). Mix well.

• Combine the dry ingredients with the wet ingredients, mixing until just incorporated. Be careful not to overmix.

• Pour the batter into the prepared baking dish and spread it evenly.

• Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. The cake should be firm and not jiggle when moved.

• While the cake is baking, prepare the Chocolate Toffee Sauce.

Toffee Sauce

• In a medium stockpot over medium-low heat, melt the butter and brown sugar together. Stir constantly until the mixture is smooth, about 10 minutes.

• Slowly stir in the heavy cream and vanilla extract. Continue cooking for an additional 5 minutes, ensuring the mixture remains silky smooth. Do not let it boil; reduce the heat if necessary.

• Once the mixture is smooth, remove from heat and pour it into a glass container. Add the milk chocolate chips and whisk until fully melted and smooth. Set aside to cool.

• Cool the cake in the baking dish for about 10 minutes. Once slightly cooled, use a toothpick to poke holes all over the top of the cake.

• Pour the cooled Chocolate Toffee Sauce over the top of the cake, making sure it soaks into the holes. Let the cake sit and soak up the sauce for at least 1 hour before serving.

• Serve and enjoy!

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