For the Cake
- 1-3/4 cups cups all purpose flour, spooned into measuring cup and leveled-off with a knife
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, melted and slightly cooled
- 3/4 cup sugar
- 2 large eggs
- 1 cup very ripe mashed bananas, from 2-3 spotty bananas
- 2 tablespoons fresh lemon juice
- 1-1/2 teaspoons vanilla extract
For the Toffee Sauce
- 1-1/4 cups heavy whipping cream
- 1/2 cup dark brown sugar
- 1/2 cup light corn syrup
- 4 tablespoons unsalted butter
- Pinch salt
- Sliced perfectly ripe bananas
- Chopped pecans
- Preheat the oven to 350°F. Butter and flour an 8×8-inch baking dish.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
- In the bowl of an electric mixer, mix the melted butter and sugar until blended. Add the eggs, mashed bananas, lemon juice and vanilla extract and mix well.
- On low speed, stir in the flour mixture until just incorporated. Do not over mix. Pour the batter into the prepared pan and bake until golden, and a tester inserted into the center comes out clean, about 35 minutes.
- Meanwhile, make the sauce. Bring the heavy cream, brown sugar, corn syrup, butter, and salt to a boil in a heavy small saucepan over high heat, whisking until the sugar dissolves. Reduce the heat to medium-low and cook at a gentle boil, whisking occasionally, until the sauce is slightly thickened, about 15 minutes. It should be the consistency of maple syrup — it will continue to thicken as it cools. Remove the sauce from the heat and cool.
- Spoon 1/3 cup of the toffee sauce over top of the baked banana cake. Return the cake to the oven and bake until the sauce is bubbling vigorously, about 6 minutes. Cool the cake in the pan on a rack for at least 30 minutes. Cut the cake into 9 squares or 12 rectangles. Serve the cake slightly warm or at room temperature with warm toffee sauce and top with sliced bananas and pecans, if desired.
- Note: Sauce can be made 2 days ahead. Cover and chill; then rewarm slightly before using. If it seems too thick, add more heavy cream to thin it to desired consistency.\