Banana Cake with Toffee
Ingredients
Cake mixture
- 1/2 cup flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup fine-grained sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup corn oil
For soaking
- 1/2 cup milk
For decoration
- 1/2 cup liquid cream
- 3 large bananas
Toffee sauce
- 1 cup sugar
- 1 tablespoon water
- 1 teaspoon lemon juice
- 2 tablespoons butter
- 1/2 cup yogurt
Preparation
Place the rack in the middle of the oven and preheat to 180°C.
Grease a 13x9 inch baking dish with a light layer of butter or shortening.
Sift the flour, baking powder, and salt onto parchment paper or into a deep bowl.
In a mixer bowl, combine sugar, eggs, and vanilla, then beat with the whisk attachment on medium speed until the volume doubles. Add the oil, milk, and flour mixture, and beat on medium speed for one minute.
Pour the cake batter into the prepared baking dish.
Bake in the oven for 30 to 35 minutes. Test for doneness with a toothpick; it should come out clean.
Remove from the oven and pour the soaking milk over the hot cake. Allow to cool completely on the counter.
For the toffee sauce, in a medium heavy-bottomed saucepan, combine sugar, water, and lemon juice. Stir lightly with a wooden spoon, then heat over medium heat until the sugar turns golden and caramelizes. Stir gently to prevent burning. Add butter and yogurt, and continue stirring until a smooth toffee sauce forms. Cook for another minute or two.
In a deep bowl, whip the liquid cream with a hand mixer until the volume doubles.
Spread the whipped cream over the cooled cake. Drizzle some toffee sauce over it. Arrange the banana slices on top of the cream, then drizzle with more toffee sauce.
Refrigerate the banana toffee cake for several hours or overnight.
