Transform a classic banana bread into a showstopper bake with this delicious sticky toffee banana bread recipe!
How to make sticky toffee banana bread
- You’ll start by making the banana loaf cake
The sponge mixture replaces white caster sugar with light brown sugar to lock in moisture and give a lovely caramel undertone to the cake. Mashed bananas are folded into the mixture before transferring to a loaf tin and baking in the oven.
- As the cake cools, you’ll move on to the sticky toffee sauce
Butter, sugar and cream are all that’s needed to make the sauce. Just be careful when heating the mixture as it will get really hot! Once the mixture has boiled for a few minutes, you’ll pop the sauce in the fridge to set and firm up. The result is a smooth but thick texture that you can spread on top of the cake.
- Then it’s the final touches
I used butterscotch pieces and banana chips to decorate the cake, but you could also use fudge pieces or even white chocolate chips would be delicious!
How to line a loaf tin
Unlike square baking tins, loaf tins can be a little tricky to prep. I’ve found that the best way is to first lightly grease the tin all over with a little butter. Then cut a piece of greaseproof paper that is long enough to line the base and long sides of the tin, with enough paper hanging over the edges to help lift the cake out. This way the loaf cake will have straight, neat edges and bake more evenly.
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Sticky toffee banana bread recipe (makes 10-12 slices)
For the banana bread:
150g unsalted butter
120g light brown sugar
2 large eggs, at room temperature
220g self-raising flour
2 ripe medium-sized bananas, roughly 120g each
For the toffee sauce:
50g light brown sugar
35g unsalted butter
50ml double cream
For the decoration:
Mini butterscotch or fudge pieces
Dried banana chips
Preheat the oven to 180°C / 350 F. Line a 2lb loaf tin with greaseproof paper.
Start by making the loaf cake.
- In a bowl mash the bananas together with a whisk or fork until the mixture is lump-free. Set aside.
- In a separate bowl, beat the butter and sugar together until pale and creamy.
- Now mix in the eggs, one at a time, adding two tablespoons of flour with each egg to stop the mixture from curdling.
- Add the remaining flour and mashed bananas, and fold the mixture together until fully combined.
- Transfer the mixture to the loaf tin and spread it out into an even layer.
- Bake for 45-50 minutes, until the cake has risen, is golden on top and a skewer inserted in the middle comes out clean.
- Leave to cool for 15 minutes in the baking tin before turning out onto a cooling rack.
Now make the sticky toffee topping.
- Place the sugar and butter in a small-sized saucepan. Gently heat, stirring occasionally with a spatula, until both have fully melted and there are no lumps.
- Pour in half of the cream and stir the mixture together until combined. Repeat with the remaining cream.
- Now turn up the heat to medium and bring the mixture to a boil. Let the mixture boil for roughly 3-5 minutes, stirring occasionally so that it doesn’t burn. The toffee should thicken and turn a lovely golden colour.
- Turn off the heat and pour the toffee into a jar or bowl (be careful as it will be really hot!).
- Leave at room temperature for 15 minutes, and then place in the fridge for an hour to firm up.
Now it’s time to decorate!
- Take the toffee out of the fridge and give it a good stir to loosen it up. You may need to let it sit at room temperature for 10 minutes to soften up.
- Spoon the toffee on top of the banana bread and use a palette knife to spread it out and create a swirly pattern.
- Scatter the butterscotch pieces on top and finish by dotting the banana chips down the middle of the cake.
Your sticky toffee banana bread will keep in the fridge, in an airtight container, for up to 3 days.