Brown Butter Sticky Toffee Banana Cake
Sometimes in life, you just need the good stuff. This is my new recipe that I have been testing the last couple of weeks and I am so excited to share it now it’s ready. It’s so soft and spongey and really no fuss at all. You just need some nearly super-ripe bananas (a few brown splodges on the skin) is what you’re looking for.
Ingredients for brown butter caramel
100g unsalted butter
100g granulated sugar
Ingredients for cake
3 bananas (sliced lengthways)
120g plain flour
100g plant based butter
3 free-range eggs (I use Burford Brown from Clarence Court)
2 tsp baking powder
1 tsp chai spices
60g golden caster sugar
4 tbsp sour cream
Method
Slice your bananas length ways and place into a brownie tin and leave to the side.
Make your brown butter caramel first. Put your butter into a saucepan and on a medium heat, cook until it starts to foam. You’re looking for little flecks of brown bits and when you see that (and it smells a bit nutty), your brown butter is down.
Add in your granulated sugar and whisk until melted. Pour over your bananas and then make your batter.
In a bowl, whisk your butter and sugar until light and fluffy then add in your eggs, sour cream, chai spices, flour and baking powder and stir. Pour over your bananas and bake in the oven for 35 minutes at 180c (your cake is ready when you stick a skewer in and comes out clean).
Leave in the tin for 5 minutes to cool before flipping on to a baking tray/wooden board. Serve warm and enjoy.
