Are you tired of baking banana bread yet?
Maybe there isn’t such a thing, but if you want something new and exciting, this is just the recipe.
You definitely don’t have to be tired of baking, even if it’s summer and hot outside. I love baking all year round. I mean a freshly baked cake in the summer tastes just as good as a freshly baked cake in the winter. And I definitely still need the distraction of baking in this continuously insane world.
Summer fruit also begs to be baked with sometimes.
And this recipe … does not include summer fruit. So yeah.
But I bet you still have a lot of bananas hanging around. Because we all always have bananas hanging around, and they always ripen way faster than I anticipate.
I made sticky toffee pudding last year for Mom’s birthday and it was a huge hit. I figured combining the awesomeness of banana bread with the awesomeness of sticky toffee pudding would result in, well, even more awesomeness.
And it did.
A super dense, rich, decadent banana cake is soaked with a rich caramel like toffee sauce to make you swoon and sway.
But ice cream totally makes it better. Ice cream makes everrrryyyyything better.
And it’s made in a muffin tin so everyone gets their own individual cake … er two.
So warm up that oven, use up those bananas that have gone all spotty and end up with a dessert way better than banana bread.Print
½ cup olive oil
½ cup coconut sugar
2 tablespoons pure maple syrup
1 tablespoon vanilla bean powder
2 large eggs
¾ cup mashed banana
½ cup unsweetened almond milk
¼ cup heavy cream
1 teaspoon baking powder
¾ teaspoon baking soda
1 ¾ cups all-purpose flour or paleo or gluten free flour blend (I used paleo, though this recipe is not)
½ stick unsalted butter
¾ cup heavy cream
1/3 cup coconut sugar
1/3 cup maple sugar
½ teaspoon sea salt
Make the cake. Preheat oven to 350 degree F. Oil the cups in a muffin tin.
In a large bowl, whisk together the oil, sugars, syrup, and vanilla. Whisk in the eggs, followed by the banana. Whisk in the milk, then the baking powder and soda and the flour. Finish with the cream, whisking until just combined.
Divide the batter evenly among the muffin cups. Bake 15-20 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs.
Make the sauce while the cakes are baking. In a medium saucepan, stir together butter, cream, and sugars over medium heat. Stir frequently until the sugar dissolves and then the mixture bubbles and thickens, 7-9 minutes.
When the cakes come out of the oven, poke holes using a toothpick all over the cakes. Then, spoon sauce over the cakes, completely covering them. Serve warm with a scoop of ice cream and more sauce. Cakes may also be stored in an airtight container at room temperature for 2 days. Warm in the microwave about 20 seconds for optimum gooiness.
Recipe adapted from Smitten Kitchen