Sticky Toffee Banana Bundt Cake
Total Time
2 hours
Prep Time
30 minutes
Cook Time
1 hour
Rating
5 out of 5 stars
(5)
Ingredients
10-12 slices
- 1 1/2 cups (380g) mashed ripe banana (3–4 medium bananas)
- 1 cup (200g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1/2 cup (108g) vegetable oil
- 1/2 cup (120g) sour cream
- 1/2 cup (125g) Natural SunButter
- 3 large eggs, room temp
- 2 tsp vanilla extract
- 2 cups (265g) all purpose flour (GF also works)
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
- Softened butter + 1/4 cup sugar for coating the pan
- 1/2 cup (160g) pure maple syrup
- 1/4 cup (60g) Natural SunButter
- 1/4 cup (55g) unsalted butter
- 1 tbsp vanilla extract
- Pinch of kosher salt
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Preparation
Step 1
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.
Step 2
In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, whisk together the sugars and oil, followed by the sour cream, Natural SunButter, eggs, and vanilla.
Step 4
Once combined, whisk in the banana.
Step 5
Add in the dry ingredients and whisk until smooth.
Step 6
Pour the batter into the prepared bundt pan and bake for 1 hour or until a toothpick comes out clean.
Step 7
While the cake bakes, start on the sauce.
Step 8
In a saucepan over medium heat, melt down the maple syrup, Natural SunButter, and butter.
Step 9
Once melted and combined, turn off the heat and mix in the vanilla and salt.
Step 10
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.
Step 11
When the cake is done, remove it from the oven and set a timer for 10 minutes.
Step 12
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.
Step 13
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!
Step 14
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Chef's notes
For the best flavor, use really ripe bananas.
Measure the flour accurately to avoid a dry cake.
Natural SunButter is recommended for its drippy consistency.
