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Sticky Banoffee Pudding

Course Dessert

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 8x8-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.