Sticky Toffee Banana Bundt Cake

Preheat the oven to 325F and prep a 10 or 12 cup bundt pan. Rub the entire inside with softened butter (making sure to get into all the nooks and crannies) and completely coat with granulated sugar. Set aside.

In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Set aside.

In a large mixing bowl, whisk together the sugars and oil, followed by the sour cream, Natural SunButter, eggs, and vanilla.

Once combined, whisk in the banana.

Add in the dry ingredients and whisk until smooth.

Pour the batter into the prepared bundt pan and bake for 1 hour or until a toothpick comes out clean.

While the cake bakes, start on the sauce.

In a saucepan over medium heat, melt down the maple syrup, Natural SunButter, and butter.

Once melted and combined, turn off the heat and mix in the vanilla and salt.

Pour into a measuring glass or anything with a pourable spout. Place the sauce into the refrigerator to allow to thicken. Stir it every so often to ensure an even chill.

When the cake is done, remove it from the oven and set a timer for 10 minutes.

After the 10 minutes, remove the cake from the pan. This is just enough time for the cake to cool, but the sugar coating still remains warm and liquid which allows the cake to pop right out.

Let the cake cool for another 15-20 minutes, then pour over the sticky toffee sauce. Sprinkle with flaky sea salt, if desired, and enjoy!