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.