Quick Sticky Toffee and Banana Pudding

Gooey and delicious, this couldn’t be faster to make; use ripe bananas for the best flavor.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Dessert

Ingredients

1 cup heavy cream		6 slices store-bought gingerbread cake
8 tbsp butter		2 large bananas, sliced
2/3 cup packed light brown sugar		1/2 cup chopped pecans
1/3 cup maple syrup

directions

Prep: 5 min Total: 15 min (Quick)

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1
Preheat the oven to 375°F (190°C). Combine the cream, butter, sugar, and maple syrup in a small pan and heat gently, stirring constantly until smooth and melted.
2
Layer the cake and bananas in a 9in (33cm) square baking dish. Pour the sauce on top and sprinkle with the pecans.
3
Bake for 10 minutes, or until the sauce is bubbling. Serve hot.

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Quick Sticky Toffee and Banana Pudding

Ingredients

directions