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Banana Bread Sticky Toffee Pudding

  • Author: Laura
  • Total Time: 40 minutes
  • Yield: 12 cakes 1x




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

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes