Sticky Toffee Banana Pudding is a rich, moist dessert made with ripe bananas and dates, baked into a soft sponge and drenched in warm toffee sauce. It’s a tropical twist on the British classic, served best with ice cream or custard for the ultimate comfort treat.
Ingredients
For the pudding:
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2 ripe bananas, mashed
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150g (5.3 oz) pitted dates, chopped
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200ml (¾ cup + 1 tbsp) boiling water
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1 tsp bicarbonate of soda
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85g (6 tbsp) unsalted butter, softened
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150g (¾ cup) light brown sugar
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2 large eggs
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180g (1 ½ cups) self-raising flour
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1 tsp vanilla extract
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Optional: 1 tsp ground cinnamon or nutmeg for warmth
For the toffee sauce:
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200ml (¾ cup) double cream (heavy cream)
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100g (½ cup) unsalted butter
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100g (½ cup) light brown sugar
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Optional: 1 tbsp dark rum or banana liqueur
Execution
1. Soften the dates
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Soak chopped dates in boiling water, stir in the bicarb soda.
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Let sit for 10 minutes, then mash lightly with a fork.
2. Make the batter
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Preheat oven to 180°C (160°C fan) / 350°F.
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Cream butter and brown sugar until fluffy.
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Add the eggs one at a time, mixing well after each addition, then gently fold in the mashed bananas and vanilla.
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Fold in flour (and spices if using).
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Stir in the date mixture gently.
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Pour into a greased dish or ramekins.
3. Bake
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Bake for 30–35 mins (20–25 for ramekins) until set and springy.
4. Make the sauce
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Melt butter in a saucepan, then add sugar and cream.
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Simmer for 4–5 minutes until thick and golden.
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Stir in rum or banana liqueur if using.
5. Serve
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Poke holes in the pudding and pour over some hot toffee sauce.
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Top with more sauce and vanilla ice cream, whipped cream, or custard.
Q&A About Sticky Toffee Banana Pudding
Q: Can I make this dessert in advance?
A: Yes! The pudding and sauce can be made 1-2 days beforehand. Store separately in the refrigerator, then reheat before serving: warm the pudding gently in the microwave or oven, and the sauce on the stovetop or microwave.
Q: Can I freeze sticky toffee banana pudding?
A: Absolutely. Freeze individual portions or the whole pudding (without sauce) wrapped well. Defrost overnight in the fridge and reheat. The toffee sauce freezes well alone too.
Q: What if I don’t have self-raising flour?
A: Substitute with plain (all-purpose) flour plus 1½ tsp of baking powder per cup (120g) of flour.
Q: Can I make this pudding gluten-free?
A: Yes! Use a gluten-free self-raising flour blend. Just be sure it includes xanthan gum or add ½ tsp yourself to help with structure.
Q: Can I make it vegan?
A: Yes! Use vegan butter, dairy-free cream (like coconut or oat cream), and substitute the eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg). Make sure your sugar is vegan too.
Q: What’s the best banana stage for this recipe?
A: Very ripe, soft, and spotty bananas work best—they’re sweeter and blend well into the batter.
Q: How should I serve it?
A: Warm, with extra toffee sauce poured on top. Add vanilla ice cream, whipped cream, or custard for a decadent touch.
Q: Can I add extras like nuts or chocolate?
A: Definitely! Chopped walnuts, pecans, or dark chocolate chunks work beautifully in the batter or as toppings.
Why You’ll Love This Recipe
✅ Incredibly Moist & Flavorful – The combo of ripe bananas and dates creates a rich, tender pudding that melts in your mouth.
✅ Deep Toffee Goodness – The silky, buttery toffee sauce seeps into every bite, making it irresistibly indulgent.
✅ Cozy & Comforting – Perfect for chilly nights, holidays, or when you just need a dessert hug.
✅ Make-Ahead Friendly – Easy to prep in advance, and reheats beautifully without losing texture or taste.
✅ Crowd-Pleaser – It’s a guaranteed hit with guests, whether served at dinner parties or casual family dinners.
✅ Twist on a Classic – Adds a tropical, caramelized depth to the beloved British sticky toffee pudding.
🍮Nutrition Facts (Per Serving)
(includes pudding + sauce)
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Calories: ~420 kcal
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Total Fat: 20g
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Saturated Fat: 12g
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Cholesterol: 85mg
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Sodium: 180mg
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Total Carbohydrates: 60g
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Sugars: 40g
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Dietary Fiber: 2g
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Protein: 4g
Happy Cooking
Diana
