Banana Sticky Toffee Pudding With Miso Caramel
This banana sticky toffee pudding combines a brown butter banana sponge with a sweet & salty miso caramel. Serve this with ice cream & you’re in for a treat!
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If you’re a fan of a classic sticky toffee pudding and a homemade banana bread, you’re going to love this banana sticky toffee pudding!
For this warming dessert, we’re making a brown butter banana traybake which is lightly spiced with cinnamon & ginger & full of double brown butter (brown butter & toasted milk powder), brown sugar, black treacle & sour cream (for an extra moist sponge!). This sponge is super squidgy & even easier to make than the classic date cake, plus it’s mixed in just one bowl!
Now let’s talk about the sauce. We’re making a classic toffee sauce to go with the banana sponge but we’re going to be adding in a generous amount of white miso as well, for a subtle amount of saltiness that cuts through the sweetness from all that sugar! There’s a spoonful or two of vanilla in there as well, for even more flavour.
I like to serve my banana sticky toffee pudding with a scoop of vanilla ice cream (homemade is best!) but it also pairs fantastically with warm vanilla custard or a generous drizzle of pouring cream…
For more pudding inspiration, check out our ever growing collection of dessert recipes! There’s a wide range of desserts here, from classic crumbles, tarts, homemade ice creams & lots more…
Ingredient Notes
- Bananas – Make sure to use ripe bananas for the sponge, for the best flavour. You’ll know when they’re ripe because the bananas’ skins will be starting to turn black.
- Toasted Milk Powder – This gives our banana cake double the brown butter flavour. Adding this is optional though! Check out our toasted milk powder guide for more info on how to make this. You’ll only need a couple of teaspoons for this recipe but I like to have a jar of it in my cupboard at all times!
- Black Treacle – This adds an extra rich molasses/brown sugar flavour to our banana sponge. Molasses will also work.
- Eggs – You’ll need 5 large eggs for the sponge, each should roughly weigh 65-70 grams in the shell.
- Flour – We’re using plain/all purpose flour for the banana cake then adding in baking powder & bicarbonate of soda.
- Spices – We’re adding ginger & cinnamon to the banana sponge. These spices work great with bananas but feel free to leave them out if you’d prefer.
- Sour Cream – This adds extra fat to our sponge, adding extra moisture & flavour. It’s best to let the sour cream warm to room temperature before using.
- Double Cream – Used to make the miso caramel. Make sure to use double/heavy cream for the richest sauce.
- Miso – You’ll need white miso to make the toffee sauce. Alternatively, you could leave the miso out & add a pinch of sea salt instead.
- Golden Syrup – Used to make the miso caramel. Golden syrup is available in most supermarkets.
- Vanilla – We’re using vanilla in both the sponge & sauce. Extract is used for the sponge & paste is used for the sauce. Feel free to use just extract or paste if that’s all you have.
Banana Sponge
Where a traditional sticky toffee pudding is made with dates, this one is made with bananas instead! This banana sponge is lightly spiced & full of black treacle and brown sugar for a deep, molasses flavour. There’s plenty of brown butter in the mix as well, for even more flavour. It’s seriously tasty & incredibly easy to make!
How To Make Brown Butter Banana Sponge
- Add butter into a pan then cook over a medium heat, until brown. Stir in toasted milk powder then pour the butter into a bowl & leave to cool.
- Add ripe bananas into a large mixing bowl then mash with a whisk.
- To the banana, add the brown butter, brown sugar, black treacle & vanilla extract. Whisk well, to combine.
- Next, add eggs & sour cream to the banana & whisk again, to incorporate.
- Sift flour, baking powder, bicarbonate of soda, cinnamon & ginger into the batter, add in table salt then whisk gently, until the flour is just incorporated.
- Pour the cake batter into a lined 9″x13″ tin then bake at 175°c/350°f for 40-45 minutes, until a skewer inserted into the centre comes out clean.
- Once baked, let the sponge cool in the tin before cutting into portions. I like to trim the edges of my sponge, for neater portions but whether you do this is up to you!
Miso Caramel
The addition of white miso into this classic toffee sauce, gives it a subtle amount of saltiness that cuts through the sweetness from all the sugar nicely. This sauce is super easy to make & is made in just one pan! Here’s how…
- Add double/heavy cream, sugar, butter & golden syrup into a medium sized saucepan then set over a low heat.
- Cook until the butter has melted & the sugar has dissolved, stirring regularly then increase the heat to medium-high & bring to the boil. Cook for 2 minutes then remove from the heat.
- Whisk white miso into the caramel, to melt then stir in vanilla paste.
- Serve immediately or leave to cool then refrigerate until needed.
Two Ways To Reheat Sticky Toffee Pudding
Sticky toffee pudding is a great make ahead dessert & is incredibly easy to reheat. I actually prefer making it in advance, as it gives the flavours in the cake time to develop (it’s also easier to cut the banana sponge into portions when it’s cold). Anyway, here’s two different method of reheating sticky toffee pudding…
In A Microwave
A microwave comes in handy when you only want to reheat one or two portions of pudding. To do this, place a portion of banana sponge into a bowl, top with a generous amount of miso caramel then microwave on high for 30 seconds – 1 minute, until hot. Serve with a scoop of ice cream!
In The Oven
This method works best if you’re reheating several portions (or all) of your sticky toffee pudding at once! The great thing about reheating sticky toffee pudding in the oven is that the sauce soaks into the sponge as it bakes, making it extra moist, squidgy & delicious. Here’s how…
- Preheat an oven to 160°c/320°f.
- Place portions of banana sponge into a heatproof dish then add a spoonful of toffee sauce on top of each.
- Cover the dish with foil & reheat in the oven for 10-15 minutes, until piping hot.
- Whilst the sponge is being reheated, warm some extra toffee sauce up (either in a pan on the stove, or in a jug in a microwave).
- To serve, place each portion of sponge onto a plate then pour over some extra toffee sauce. Serve with scoops of ice cream.
Alternatively, you can reheat all of your sponge at once! To do this, poke holes in the top of the cake (but don’t portion it yet!) then pour over a generous amount of toffee sauce. Cover the tin with foil then bake for 20-30 minutes at 160°c/320°f, until hot. Use a large spoon to serve the pudding.
Tips & Tricks
- Use ripe bananas for the banana cake, for the best flavour & amount of sweetness. Once the bananas’ skins are starting to turn black, they’re ready to use!
- Bake the banana cake until a skewer inserted into the centre comes out clean (there may be a few moist crumbs) but avoid opening the oven door for at least 30 minutes, as this can make the sponge sink.
- Let the cake cool before cutting into portions, as it will be easier to cut once cold/at room temperature.
- Add white miso paste & vanilla into your toffee sauce, for extra flavour.
- Serve your sticky toffee pudding with something creamy (like ice cream), to cut through the sweetness from the cake & caramel sauce.
Frequently Asked Questions
Although you can eat sticky toffee pudding on its’ own, it’s best to serve it with something creamy, to cut through all of that sweetness! I like to serve mine with a scoop of vanilla ice cream but warm vanilla custard of a generous drizzle of pouring cream works great as well.
Banana sticky toffee pudding is a fusion of two different desserts; a classic British sticky toffee pudding & an American style banana cake. Think banoffee but as a sticky toffee pudding!
Both the banana cake & miso caramel should be stored in the fridge & are best eaten within 3 days. The banana cake can be stored in the freezer for several months, however the miso caramel is best made fresh.
Miso is a paste made from fermented soya beans, which we’re using in our caramel to add a subtle, salty savoury flavour to cut through the sweetness (like when you make salted caramel). We’re using white miso as it has a milder, sweeter flavour than red miso.
Adding sour cream to cake batter increases the fat content, which gives the cake extra moisture & flavour, without altering the consistency of the batter. It’s best to use room temperature sour cream as this will mix into the batter better.
Cooking Sticky Toffee Pudding In An Aga
With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas. Here’s how to cook this recipe in an Aga…
Bake the banana sponge on a grid shelf placed on the floor of the baking oven. Start the miso caramel on the simmering plate then move over to the boiling plate to boil.
Equipment Used
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More Dessert Recipes To Try!
- Blackberry, Pear & Apple Crumble
- Individual Tiramisu
- Cake Crumb Treacle Tart
- Pear Tarte Tatin
- Classic Apple Crumble
- Brown Butter Hobnob Cheesecake
Watch How To Make This Recipe
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Banana Sticky Toffee Pudding With Miso Caramel
Equipment
- 9" x 13" Baking Tin (See Notes)
- Large Mixing Bowl
- Sieve
- Large Saucepan
Ingredients
Banana Sponge
- 250 g Unsalted Butter
- 2 tsp Toasted Milk Powder (See Notes)
- 450 g Mashed Banana (Roughly 4 Ripe Bananas – See Notes)
- 250 g Dark Brown Sugar
- 100 g Black Treacle
- 2 tsp Vanilla Extract
- 5 Large Eggs (See Notes)
- 275 g Sour Cream (At Room Temperature)
- 400 g Plain Flour
- 2½ tsp Baking Powder
- ¾ tsp Bicarbonate Of Soda
- 2 tsp Ground Cinnamon
- 2 tsp Ground Ginger
- 1 tsp Table Salt
Miso Caramel
- 600 g Double Cream
- 225 g Dark Brown Sugar
- 200 g Unsalted Butter
- 150 g Golden Syrup
- 1 tbsp White Miso (See Notes)
- 1½ tsp Vanilla Paste
To Serve
- Vanilla Ice Cream
Instructions
Banana Sponge
- Cut the butter into pieces then place into a saucepan & set over a medium heat. Cook, stirring regularly until brown then take off the heat & stir in the toasted milk powder (if using). Pour the butter into a bowl & set aside to cool slightly.
- Preheat an oven to 175°c/155°c fan (350°f/310°f).
- Line a 9" x 13" baking tin with baking parchment then set aside.
- Place the banana into a bowl, mash with a whisk then add in the brown butter, brown sugar, black treacle & vanilla. Whisk well, to combine.
- Add the eggs & sour cream into the banana mix then whisk again, to incorporate.
- Next, sift the flour, baking powder, bicarbonate of soda, cinnamon & ginger into the batter, add in the salt then whisk gently, until the flour is just incorporated.Give the sides of the bowl a quick scrape down with a spatula, to make sure all the flour has been incorporated!
- Once mixed, immediately pour the batter into the lined tin then bake in the preheated oven for 40-45 minutes, until a skewer inserted into the centre comes out clean.
- Let the sponge cool in the tin before cutting into portions or store in the fridge for up to 3 days.
Miso Caramel
- Place the cream, sugar, butter & golden syrup into a medium sized saucepan then set over a low heat.
- Cook until the butter has melted & the sugar has dissolved, stirring regularly then increase the heat to medium-high & bring to the boil. Cook for 2 minutes then remove from the heat.
- Whisk the miso into the caramel, to melt then stir in the vanilla paste.The caramel can be served immediately or left to cool then stored in the fridge for up to 3 days.
To Reheat – In A Microwave
- Place a portion of banana sponge into a bowl, top with a generous amount of miso caramel then microwave on high for 30 seconds – 1 minute, until hot. Serve with a scoop of ice cream!
To Reheat – In An Oven
- Preheat an oven to 160°c/140°c fan (320°f/284°f).
- Place portions of banana sponge into a heatproof dish then add a spoonful of toffee sauce on top of each. Alternatively, if you're serving all of the sponge in one go, poke some holes in the top (don't portion the sponge yet!), pour over plenty of sauce, cover with foil then bake until hot. Use a large spoon to serve the pudding.
- Cover the dish with foil & reheat in the oven for 10-15 minutes, until piping hot.
- Whilst the sponge is being reheated, warm some extra toffee sauce up (either in a pan on the stove, or in a jug in a microwave).
- To serve, place the portions of sponge onto plates then pour over some extra miso caramel. Serve with scoops of ice cream.
You’ve done it again! Great recipe and so easy to follow – special shoutout to the caramel, genuinely crazy.
Glad you liked the recipe, miso caramel’s one of my favourites!