Ingredients

The following ingredients have 10 Servings
  • Cake:
  • 1 3/4 cups all-purpose flour
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 2/3 cup brown sugar
  • 2 large eggs
  • 1 cup banana, mashed
  • 1 teaspoon vanilla extract
  • 2/3 cup butterscotch chips
  • 1/2 cup walnuts, finely chopped
  • Toffee sauce:
  • 1/2 cup (1 stick) unsalted butter
  • 1 1/2 cups heavy cream
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • sliced bananas, optional, garnish
  • whipped cream/cool whip, garnish

Instruction

  • Preheat oven to 350º F and line an 8x8-inch baking dish with parchment paper or aluminum foil.
  • In a medium bowl, whisk together flour, baking powder, cinnamon and salt, then set aside.
  • In a large bowl or mixer, cream together butter and brown sugar for 2-3 minutes, or until fluffy and lightened in color.
  • Beat in eggs, then add mashed bananas and vanilla extract until combined.
  • Gradually add in flour mixture until incorporated, then fold in butterscotch chips and walnuts.
  • Transfer batter to lined baking dish and place in oven. Bake for 25-35 minutes, or until toothpick inserted in center comes out clean.
  • Remove from oven and set aside. Turn on oven broiler.
  • While cake bakes, prepare toffee sauce by whisking together heavy cream and brown sugar in a medium saucepan over over medium heat. Add butter and bring to a boil, making sure to stir continuously.
  • Reduce heat to medium-low and continue boiling for 6-8 minutes, or until mixture is thickened.
  • Remove from heat and whisk in salt and vanilla extract.
  • Pour 1/2 cup toffee sauce over baked pudding, then place in oven and broil for 1-2 minutes, or until bubbly.
  • Remove from oven, top with more sauce or sliced bananas, if desired, and serve with whipped cream. Enjoy!