When I lived in Thailand I missed a few Christmases. It was sad and a little weird, but in hindsight, I wouldn’t trade them for anything. You learn a thing or two when you’re making Christmas dinner in a tropical country of 104-degrees. For one, I learned that no dinner is worth that amount of sweat ever again, and two, I learned that whether it be one mile or three-thousand miles, love still exists between people. We had a table of about 10 friends that year, and though we all felt the void of our parents, grandparents and cousins, we still found comfort in the presence of each other.
Anyway, before all that warm-hearted stuff, you have to actually cook the big meal. When you love someone (a.ka. Jay) who comes from another far away land other than your own, it takes a little collaboration to get the combination of traditions just right. Our result? We had sticky toffee pudding for dessert on the day and bubble and squeak on Boxing Day. That series of words had never left my mouth before so, it took Google and some serious Great British Bake Off watching to get to the bottom of it all.
Essentially, all of that was just my long way of telling you that this recipe was inspired by the sticky toffee pudding I made that year. It’s gooey, dense, and smells like caramel banana covered bliss. Just think that if banana bread and sticky toffee pudding had a baby, this would be it.
For the caramel top:
3/4 c. brown sugar
7 T. salted butter
2 ripe bananas
- Melt the butter and sugar together and pour into the bottom of a 9″ cake pan.
- Peel and slice the bananas in half so that you have two stubs, not two long slices. then, slice the banana halves into thin slices and place them in a fan shape in the caramel. Refer to the picture if you have no idea what I’m talking about.
- Set aside.
For the cake:
1 1/2 c. AP flour
1/2 c. almond flour
1/4 t. salt
1/2 c. soft butter
3/4 c. brown sugar
3 very ripe mashed bananas
1 t. almond extract (you can use vanilla if you don’t have this)
- In a medium bowl, combine the dry ingredients together and set aside.
- In a stand mixer, cream the butter and sugar. Then add the eggs, bananas, and extract until fully combined.
- Once combined, add the dry ingredients you had set aside just until the batter is moistened and without lumps.
- Pour it on top of the caramel and banana design you made beforehand and bake for 35-40 minutes or until the cake springs back up when you push the middle of it. **
- Once done, flip onto a cake plate after about 5 minutes.
**Depending on your pan depth, you may not need all of your batter. Your pan should be 3/4 of the way full with batter.