Sticky Toffee Banana Cake

Sticky Toffee Banana Cake – A deliciously soft, moist, and fluffy banana cake topped with fresh banana slices and a sweet, buttery sticky toffee glaze. The perfect indulgent treat for banana lovers!

If you love banana bread, you’re going to adore this Sticky Toffee Banana Cake! It’s wonderfully soft and fluffy, packed with sweet banana flavour and a hint of warm cinnamon. Topped with slices of fresh banana and a rich, buttery sticky toffee glaze, every bite is beautifully moist, sweet, and deliciously comforting.

This easy homemade cake is made with simple ingredients, including ripe bananas, brown sugar, and Greek-style yoghurt for a wonderfully tender texture. It’s baked in a rectangular tin, making it perfect for slicing and sharing with friends and family. The warm toffee glaze soaks into the cake as it cools, adding even more moisture and flavour. Enjoy a slice as an afternoon treat, or serve with a scoop of vanilla ice cream for an extra indulgent dessert!

Looking for more delicious banana recipes? Try my Chocolate Chip Banana Bread, Banana Breakfast Cookies, or Fudgy Banana Brownies.

Happy baking,

Marsha x

From the recipe box

Sticky Toffee Banana Cake

A deliciously soft, moist, and fluffy banana cake topped with fresh banana slices and a sweet, buttery sticky toffee glaze. The perfect indulgent treat for banana lovers!

Print recipe ↗Rate & review ☆ Save recipe Recipe saved

Prep 30 minutes minutes

Cook 30 minutes minutes

Total 1 hour hour

Yields 12 slices

Prevent your screen from going darkEnable JavaScript to use this option.

Ingredients

For the Cake

• 280 g cake flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 3 large eggs
• 250 g light brown sugar
• 2 teaspoons vanilla extract
• 90 ml vegetable oil
• 180 g plain Greek-style yogurt
• 6 – 7 large ripe bananas, 3 mashed and 3 – 4 sliced for topping

For the Sticky Toffee Glaze

• 115 g unsalted butter, cubed
• 175 g golden syrup or light corn syrup

Instructions

For the Cake

• Preheat the oven to 180°C/160°C Fan/350°F/Gas 4. Grease a 33 × 23cm (13 × 9-inch) baking tin and set aside.
• In a medium mixing bowl, whisk together the cake flour, baking powder, baking soda, cinnamon, and salt. Set aside.
• In a separate large mixing bowl, whisk together the eggs and light brown sugar until combined.
• Add the vanilla extract, vegetable oil, yogurt, and mashed bananas, and whisk until smooth and combined.
• Add the dry ingredients and gently fold until just combined. Avoid overmixing.
• Pour the batter into the prepared baking tin and spread it out evenly.
• Arrange the banana slices evenly over the top of the batter.
• Bake for 25–30 minutes, or until a toothpick inserted into the centre comes out clean and the cake begins to pull away from the sides of the tin.
• Place the tin on a wire rack whilst preparing the glaze.

For the Sticky Toffee Glaze

• Place the butter and golden syrup into a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each one, until the butter has melted and the mixture is boiling hot.
• Immediately pour the glaze over the hot cake, gently tilting the tin back and forth to cover the surface evenly. Spread the glaze with a spoon where needed.
• Leave the cake to cool completely in the tin, allowing the glaze to soak into the cake, before slicing and serving.

Recipe notes

Cake flour: To make your own, weigh out 280g plain/all-purpose flour, remove 4 tablespoons, and replace with 4 tablespoons of cornflour/cornstarch. Sift well before using.

Bananas: Use very ripe bananas for the sweetest flavour and best texture.

Storage: Store the cake tightly covered at room temperature or in the fridge for up to 5 days.

Freezing: This cake freezes well for up to 3 months. Wrap tightly or place in a freezer-safe container, and thaw overnight in the fridge before serving.