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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!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 12 slices

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.

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.