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Sticky Toffee Banana Cake

Sticky Toffee Banana Cake – A deliciously moist and fluffy cake that is loaded with banana flavour, and topped with a sticky toffee glaze and banana slices!

Sticky Toffee Banana Cake

Sticky Toffee Banana Cake

If you’re a fan of banana bread, then you are gonna fall in love with this Sticky Toffee Banana Cake.

This cake is incredibly moist and fluffy, it’s LOADED with banana flavour, and topped with a simple sticky toffee glaze. Top with banana slices for added flavour and looks, and you have yourself the ultimate banana cake!

It’s also baked in a rectangle cake pan for simplicity and convenience. You banana lovers are absolutely gonna love this cake, and will want to make it time and time again.

Looking for more banana recipes? Check out my Chocolate Chip Banana Bread, Banana Breakfast Cookies, and my Fudgy Banana Brownies.

Sticky Toffee Banana Cake
Sticky Toffee Banana Cake

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make this cake. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Cake flour: See my recipe notes below on how to make your own cake flour!
  • Baking powder
  • Baking soda
  • Ground cinnamon: Optional, but it’s wonderful paired with the banana flavour.
  • Salt
  • Large eggs: You’ll need 3.
  • Light brown sugar
  • Vanilla extract
  • Vegetable oil: We are using vegetable oil instead of butter for extra moisture.
  • Greek-style yogurt: Makes for a moist cake.
  • Bananas: You’ll need 6 – 7 large bananas. 3 mashed, and 3 – 4 sliced for topping the cake.

For the sticky toffee glaze, you’ll need:

  • Unsalted butter
  • Golden syrup: A good alternative is light corn syrup.

How to make Sticky Toffee Banana Cake

To make this cake, simply start by whisking together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

In a separate large mixing bowl, whisk together the eggs. Add the brown sugar, and whisk until combined. Add the vanilla, oil, yogurt, and mashed banana, whisk until combined, then gradually fold in the dry ingredients.

Pour the batter into a well-greased 13×9-inch cake pan. Place the banana slices evenly on top, and bake for about 25 – 30 minutes, or until a toothpick inserted into the centre comes out clean, and the cake is pulling away from the sides of the pan.

Set the pan aside onto a wire rack whilst preparing the glaze.

For the sticky toffee glaze, add the butter and golden syrup into a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until the butter has melted and the mixture is boiling hot. If desired, you can do this step in a pan on the oven stove too (stirring constantly).

Pour the glaze over the top of the hot cake and tilt the pan back and forth to cover the entire surface in an even layer. You may need to spread some in places the cake has rose up.

Leave the cake to cool completely in the pan before slicing and serving.

The glaze will seep into the cake as its cooling down, making for an extra flavourful and moist cake!

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Sticky Toffee Banana Cake
Sticky Toffee Banana Cake

This Sticky Toffee Banana Cake is:

  • super quick and easy to throw together
  • incredibly moist and fluffy
  • LOADED with banana flavour with a hint of cinnamon
  • topped with a sweet sticky toffee glaze and banana slices
  • perfect for banana lovers with a sweet tooth!

How long will this banana cake last? This cake and any leftovers can be stored, covered tightly, at room temperature or in the fridge for up to 5 days.

Can I freeze this cake? Yes! It can also be frozen for up to 3 months. Thaw overnight in the fridge. Serve warm or at room temperature.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Sticky Toffee Banana Cake
Sticky Toffee Banana Cake

Try these sheet cakes next!

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Sticky Toffee Banana Cake

Sticky Toffee Banana Cake

Yield: 12 slices
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

A deliciously moist and fluffy cake that is loaded with banana flavour, and topped with a sticky toffee glaze and banana slices!

Ingredients

For the Cake

  • 2 and 1/4 cups (280g) cake flour*
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 and 1/4 cups (250g) light brown sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup + 2 tablespoons (90ml) vegetable oil
  • 3/4 cup (180g) Greek-style yogurt
  • 6 - 7 large bananas - 3 mashed, and 3 - 4 sliced for topping

For the Glaze

  • 1/2 cup (115g) unsalted butter, cut into cubes
  • 1/2 cup (175g) golden syrup OR light corn syrup

Instructions

For the Cake

  1. Preheat the oven to 180C/350F/Gas 4, and grease a 13x9-inch pan. Set aside.
  2. Whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  3. Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla, oil, yogurt, and mashed banana, and whisk until combined. Fold in the dry ingredients.
  4. Pour the batter into the prepared pan, and spread out evenly. Place the banana slices evenly on top, and bake for 25 - 30 minutes, or until a toothpick inserted into the centre comes out clean. Set the pan aside onto a wire rack.

For the Glaze

  1. Add the butter and syrup into a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until the butter has melted and the mixture is boiling hot.
  2. Pour the glaze over the top of the hot cake and tilt the pan back and forth to cover the surface in an even layer. Leave the cake to cool completely before slicing and serving.

Notes

*Make your own cake flour! Measure out 2 and 1/4 cups (280g) of plain/all-purpose flour, remove 4 tablespoons, and replace with 4 tablespoons of cornflour/cornstarch. Sift well.

Leftover cake can be stored, covered tightly, at room temperature or in the fridge for up to 5 days. It can be frozen for up to 3 months. Thaw overnight in the fridge.

Nutrition Information:
Yield: 12 slices Serving Size: 1 slice
Amount Per Serving: Calories: 267Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 68mgSodium: 204mgCarbohydrates: 39gFiber: 2gSugar: 22gProtein: 4g

Nutrition information isn’t always accurate.

Did you make this recipe?

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