Sticky Toffee Pudding with Banana

By Jeri Mobley-Arias
February 20, 2024 | Updated on February 29, 2024

Sticky toffee pudding is a decadent dessert made with dates and bananas, drizzled with a luscious toffee sauce. Served hot and gooey, this sponge cake is rich, sweet, and perfect for holidays like Christmas and Valentine’s Day.

If you want to try more dessert recipes, make this Easy Chocolate Lava Cake Recipe, Pots de Creme, and Brown Butter Chocolate Chip Cookies with Toffee.

plated sticky toffee pudding with banana topped with whipped cream

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Sticky toffee pudding is an indulgent treat that you’ll wish you tried sooner. It’s easy to make with a unique, stunning presentation that makes it great as a centerpiece dessert for any occasion. After one spoonful, you and your guests will be swooning over the amazing texture and caramelized flavor.

Why This Sticky Toffee Pudding Recipe Works

  • Great for Celebrations – Whether it’s the holiday season, a birthday, or an anniversary, this cake suits the occasion. This British snack isn’t as common in the States so it makes sense to serve it on special occasions.
  • Easy to Make – The instructions for this treat are so simple. Mix the ingredients, make your sauce while the cake bakes, poke holes, and pour. This takes just 1 hour and it stores well too!
  • Flavorful – This cake is incredibly rich, bursting with indulgent flavors and a moist texture. And don’t worry if you’re not a fan of dates, it adds sweetness but not an overpowering date taste.

What is Sticky Toffee Pudding?

Sticky toffee pudding, also known as sticky date pudding, is a traditional British dessert. It’s not pudding at all, but rather a moist sponge cake sweetened with dates and drenched with buttery toffee.

Tools You’ll Need

overhead view of dates, boiling hot water, and baking soda in a food processor

Ingredients You Will Need for Sticky Toffee Pudding

This may not be the original sticky toffee pudding recipe but it has a lovely twist, like adding banana for a twist of flavor that’s different from the traditional version. So if you have overripe bananas lying around, this recipe is a great way to use them.

Dates

  • Pitted dates – Often called “nature’s candy,” these add natural sweetness and moisture.
  • Boiling hot water – Use this to soften the dates and create a smooth paste.
  • Baking soda – Like the water, this softens the dates, and also helps the leavening process.

Batter

  • Light brown sugar – This sweetens the batter and adds more moisture.
  • Salted butter – Room temperature butter enriches the batter.
  • Buttermilk – This tenderizes the crumb.
  • Pure vanilla extract – I use Nielson Massey brand to enhance the overall flavor.
  • Large egg – The eggs act as a binding agent. Use beaten, room temperature eggs.
  • Molasses –
  • Overripe banana – Mashed banana adds sweetness, moisture, and a subtle banana flavor that adds to the overall taste. You want to make sure that the bananas are overripe; the riper the better, just as you would use them for banana bread.
  • All-purpose flour (sifted) – This provides structure and stability to the batter.
  • Kosher salt – Use Diamond Crystal brand to balance the sweetness.
  • Baking powder – This helps the cakes rise and achieve a light, fluffy texture.
  • Avocado oil spray – Add this to the muffin tins to prevent the pudding from sticking.
overhead view of date paste in food processor

Toffee Syrup

  • Heavy cream – Dairy provides richness, creaminess, and base to the toffee sauce.
  • Light brown sugar – This adds a caramel flavor.
  • Salted butter – Add to enrich the overall flavor of the sauce. It also contributes to the smooth consistency.
  • Pure vanilla extract – I use Nielson Massey brand.
  • Kosher salt – Diamond Crystal brand balances the sweetness in the toffee syrup.

Whipped Cream

  • Heavy cream – Whip very cold heavy cream into a light, fluffy texture.
  • Pure vanilla extract – This enhances the flavor.
  • Kosher salt – Use salt to balance the sweetness.
creamed cake batter with vanilla extract added to to the bowl but not yet mixed in

How To Make Sticky Toffee Pudding

This easy sticky toffee pudding recipe comes together in just a few straightforward steps.

  1. Add dates, hot water, and baking soda to the mini food processor.

2. Set aside for 5 minutes to soften, then pulse until mixture resembles a paste.

3. Preheat oven to 350°F.

4. Using a hand mixer, cream the butter and sugar until light and fluffy.

5. Add beaten egg, vanilla, banana, buttermilk, molasses. Beat until well-combined.

6. Add sifted flour, kosher salt, and baking powder. Fold until the mixture comes together and there are no pockets of flour. Add the date mixture and fold until combined. Do not overmix.

beaten sticky toffee pudding batter in a mixing bowl

7. Prepare a 6-cup muffin tin with avocado oil spray then evenly distribute the batter, filling each cup ¾ off the way full.

8. Transfer to the oven and bake for 18-22 minutes or until a toothpick comes out clean or with minimal crumbs. Meanwhile, make the toffee sauce.

9. Remove cakes from the oven and use a toothpick to poke 3-5 holes. Drizzle toffee syrup over the holes. Remove sticky toffee puddings from the pan and serve warm with warm toffee sauce and whipped cream.

Toffee Sauce

Add all ingredients to a small saucepan and bring to a boil over medium heat.

Lower to a simmer and cook for 5 minutes, keeping a consistent stir. Remove from heat and set aside.

sticky toffee pudding batter added to muffin pan

Whipped Cream

Add all ingredients to a small bowl and beat with a hand mixer to beat until stiff peaks form. Set aside in the refrigerator until ready to use.

Tips and Tricks

  • The riper the bananas, the better. Use ripe bananas for enhanced sweetness and moisture in the batter.
  • Do not overmix the batter. Fold dry ingredients gently into the wet mixture to maintain a tender crumb.
  • Remember to poke holes in the baked cakes before drizzling with warm toffee syrup. This allows maximum flavor absorption.
a spoon pouring toffee sauce over sticky toffee pudding while they're still in the muffin tin

How to Serve Sticky Toffee Pudding

I love to pair the pudding with whipped cream for a light finishing touch. For a more indulgent twist, pair it with vanilla ice cream or custard and top it with additional toffee sauce.

Storage

Store leftover cake in an airtight container in the fridge for up to 3 days. For longer storage, freeze it for up to 3 months. Reheat the cake in the microwave in 30-second increments.

melted butter in a pot for toffee sauce

Make Ahead Instructions

You can make sticky toffee pudding cake up to 4 days in advance, storing the cake and sauce separately, in airtight containers in the fridge. I recommend adding half of the sauce to the cakes while they’re still hot and then allowing them to cool down before storing. Reheat both elements in the microwave before serving.

toffee sauce for sticky toffee pudding in saucepan

Pan Options for Sticky Toffee Pudding

I use a 6-cup muffin pan for this recipe but it’s so versatile, that you can prepare this dessert in a variety of pans.

  • Ramekins Portion the batter into greased ramekins for individual servings with ease.
  • Porcelain Dish (8-½ inch) Bake the batter in a greased dish for a crunchy exterior and moist interior.
  • Bundt Pan – Bake the batter in a greased bundt pan for an elegant dessert centerpiece.
  • 8×8 Pan Spread the batter in a greased square pan for a traditional cake-like presentation.
sticky toffee pudding cake face down on parchment paper

Frequently Asked Questions

Does America have sticky toffee pudding?

Although it’s a British dessert, it’s become more popular in Canada and the United States in the last 20 years. It’s offered at places like wine bars and even Universal Studios.

What is sticky toffee pudding made of?

Traditional sticky toffee pudding is made with dates, butter, sugar, eggs, flour, vanilla extract, heavy cream, baking soda, baking powder, and salt.

Is sticky toffee pudding English or Scottish?

Although we know it’s a British dessert, there is some debate regarding its exact origin. Some sources claim it was popularized during the 1970s in Cumbria, a county in North West England while others assert that it was originally served at the Udny Arms Hotel Aberdeenshire, Scotland in 1967.

close up view of plated sticky toffee pudding

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plated sticky toffee pudding with banana topped with whipped cream

Sticky Toffee Pudding with Banana

5 from 1 vote
Sticky toffee pudding is a decadent dessert made with dates and bananas, drizzled with a luscious toffee sauce. Served hot and gooey, this sponge cake is rich, sweet, and perfect for holidays like Christmas and Valentine's Day.
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 6 pieces
Author Jeri Mobley-Arias
Course Dessert

Equipment

  • Mini Food Processor
  • Hand mixer
  • 6-cup muffin tin
  • 2 mixing bowls

Ingredients

Dates

  • 4 ounces dates, pitted
  • cup boiling hot water
  • ¾ teaspoon baking soda

Batter

  • ½ cup packed light brown sugar
  • cup salted butter, room temperature
  • cup buttermilk
  • 1 teaspoon pure vanilla extract, Nielson Massey brand
  • 1 large egg, beaten room temperature
  • ½ tablespoon molasses
  • ½ cup overripe banana, mashed the riper, the better
  • ¾ cup all-purpose flour, sifted
  • ½ teaspoon kosher salt, Diamond Crystal brand
  • ½ teaspoon baking powder
  • avocado oil spray, for muffin tins

Toffee Syrup

  • 1 cup + 1 tablespoons heavy cream
  • 1 tablespoon bourbon
  • ½ cup light brown sugar, packed
  • 3 tablespoons salted butter
  • 1 teaspoon pure vanilla extract, Nielson Massey brand
  • ¼ teaspoon kosher salt, Diamond Crystal brand

Whipped Cream

  • ½ cup heavy cream, very cold
  • 1 teaspoons pure vanilla extract, Nielson Massey brand
  • teaspoons sugar

Instructions

  • Add dates, hot water, and baking soda to the mini food processor. Set aside for 5 minutes to soften, then pulse until mixture resembles a paste.
  • Preheat oven to 350°F.
  • Using a hand mixer, cream the butter and sugar until light and fluffy.
  • Add beaten egg, vanilla, banana, buttermilk, molasses. Beat until well-combined.
  • Add sifted flour, kosher salt, and baking powder. Fold until the mixture comes together and there are no pockets of flour. Add the date mixture and fold until combined. Do not overmix
  • Prepare a 6-cup muffin tin with avocado oil spray then evenly distribute the batter, filling each cup ¾ off the way full.
  • Transfer to the oven and bake for 18-22 minutes or until a toothpick comes out clean or with minimal crumbs. Meanwhile, make the toffee sauce.
  • Remove cakes from the oven and use a toothpick to poke 3-5 holes. Drizzles toffee syrup over the holes. Remove caked from the pan and serve warm with warm toffee sauce and whipped cream.

Toffee Sauce

  • Add all ingredients to a small saucepan and bring to a boil over medium heat. Lower to a simmer and cook for 5 minutes, keeping a consistent stir. Remove from heat and set aside.

Whipped Cream

  • Add all ingredients to a small bowl and beat with a hand mixer to beat until stiff peaks form. Set aside in the refrigerator until ready to use.
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plated sticky toffee pudding with banana topped with whipped cream

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2 Comments

  1. Sydnee says...

    5 stars
    I have made this recipe twice in the last 4 weeks. It’s so good! My overly ripened bananas will never go to waste and they give me an excellent reason to make this classic, delicious, and super satisfying dessert. I really appreciate all the yummy recipes!

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jeri-mobley

Hey, I'm Jeri!

At Whisper of Yum, we explore ALL cuisines - comfort foods, classics, elevated originals. If you love food like me, I invite you to settle in to this place, where swoon-worthy food is attainable + inspo for your next meal awaits.

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