Ingredients
1 1/4 c pus 3 Tbsp heavy whipping cream
1/2 c packed golden brown sugar
1/2 c dark corn syrup
1/4 c unsalted butter
2 c a.p. flour
1 1/2 tsp b.p.
3/4 c unsalted butter softened
2/3 c packed dark brown sugar
2 large eggs
1 c mashed ripe bananas
1 Tbsp dark rum
1 1/2 tsp vanilla
Preparation
Toffee sauce: bring 1 1/4 c whip cream, b.s., corn syrup, butter and dash salt to boil in heavy saucepan over med., whisk until sugar dissolves. Reduce heat to med-low and cook at gentle boil until sauce coats spoon thickly (whisk occasionally) Remove and cool. Whisk in 3 Tbsp more cream to thin sauce.
Banana Cake: 350 for 35-40 min Make in 8x8 pan, dusted with flour Whisk flour, b.p., 1/2 tsp salt in med bowl. Beat butter and sugar in large bowl until well blended. Beat in eggs. Beat in mashed banana, rum and vanilla. Add dry ingr. in 4 additions. Spread batter in pan.
Spread 1/2 c. toffee sauce over cake and return to oven, baking until bubbly (about 6 min) Cool cake for 30 min. Serve with more sauce
