Adapted from a recipe by: @cathcooper on Instagram
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Fluffy Banana Cake With Maple Whipped Cream & Toffee Sauce
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- Difficulty
- Medium
- Serves
- 10
- Ready in
- 45 mins
Extra-ripe bananas give this cake a soft, tender crumb that practically melts in your mouth. It’s layered with maple whipped cream and finished with a generous pour of gooey toffee or salted caramel sauce, whichever you’re in the mood for.
Steps
Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
Add the bananas, eggs, oil, Greek yogurt, maple syrup, vanilla, cinnamon and nutmeg to a blender and blend until completely smooth.
In a large bowl, whisk together the gluten-free flour, protein powder (if using), baking soda and salt.
Pour the wet ingredients into the dry and gently fold until just combined. A few streaks of flour are fine; overmixing will make the cake dense.
Spread the batter into the prepared pan and smooth the top.
Bake for 30 to 35 minutes, until a toothpick poked into the center comes out with a few moist crumbs.
Let the cake cool completely in the pan before slicing or frosting.
Maple Whipped Cream
add the whipping cream, maple syrup, and vanilla bean paste to a chilled bowl.
whip until medium peaks form. refrigerate until ready to use.
Toffee Sauce
in a small saucepan over medium heat, melt the butter with the maple syrup.
bring to a gentle simmer for 2–3 minutes. add the cream, vanilla, and salt.
simmer another 2–3 minutes until glossy and slightly thickened
Assemble
spread or pipe generous dollops of maple whipped cream over the cooled cake.
finish with thick ribbons of the toffee sauce.
serve immediately.