Get ready for a delicious twist on dessert: sticky toffee pudding meets banana bread! This Banoffee Pudding is gooey, comforting, and oh-so-tasty. With a soft and moist banana sponge soaked in rich toffee sauce, it’s the perfect treat for sharing!
Best of all, this cake is completely vegan and super simple to make!
The recipe begins with a soft, moist banana sponge that’s wonderfully sweet and perfectly squishy.
This dessert combines the gooey, comforting nature of sticky toffee pudding with the sweet, tender qualities of banana bread. It’s completely vegan and easy to make, making it perfect for sharing.
Vegan Sticky Banoffee Pudding
This Sticky Banoffee Pudding features a tender, moist banana sponge soaked in an indulgent toffee sauce. It’s the perfect gooey and comforting dessert for sharing.
Sticky Banoffee Pudding
Ingredients
Banana Sponge:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 cup mashed ripe bananas about 2 medium bananas
- ½ cup dairy-free yogurt
- ½ cup melted coconut oil or vegetable oil
- 1 tsp vanilla extract
- 1 cup plant-based milk almond, soy, or oat
Toffee Sauce:
- 1 cup light brown sugar
- ½ cup canned coconut milk full-fat
- ½ cup dairy-free butter
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Prepare the Banana Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line an 8×8-inch baking dish with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon.
- In another bowl, mix the mashed bananas, dairy-free yogurt, melted coconut oil, vanilla extract, and plant-based milk until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes.
Prepare the Toffee Sauce:
- In a medium saucepan, combine the light brown sugar, canned coconut milk, and dairy-free butter.
- Heat over medium heat, stirring constantly until the mixture comes to a boil.
- Reduce the heat and simmer for 2-3 minutes, until the sauce thickens slightly.
- Remove from heat and stir in the vanilla extract and a pinch of salt.
Assemble the Pudding:
- Poke holes all over the surface of the warm banana sponge with a skewer or fork.
- Pour the warm toffee sauce evenly over the sponge, allowing it to soak in.
- Let the pudding sit for a few minutes to absorb the sauce.
Serve:
- Serve the sticky banoffee pudding warm, with extra toffee sauce on the side if desired.
- Enjoy with dairy-free ice cream or whipped cream for an extra indulgent treat.
Notes
- Ripe Bananas: Use ripe bananas for the best flavor and sweetness in the sponge.
- Coconut Milk: Full-fat coconut milk provides the richness needed for the toffee sauce.
- Serving: This pudding is best enjoyed warm and fresh, but can be reheated in the microwave for a gooey treat later.