Banana cakes with toffee sauce and cream

Chef Joy Cho is a Pastry cook at Gramercy Tavern (1 Michelin star). She runs a popular pop-up dinner series Family Meal in NYC. See her portfolios and read her pastry blog: https://www.joychopastry.com/

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 350°F. Coat 12 standard muffin cups in butter or with nonstick spray

Step 2

In a large bowl, whisk together butter, salt, brown sugar, granulated sugar, molasses/honey, and vanilla until combined. Add mashed banana and whisk again. Add eggs and whisk until incorporated, then buttermilk.

Step 3

Sprinkle baking soda and baking powder on batter and whisk until combined and then (don’t skip this), 10 to 20 more times, ensuring that it very well dispersed in the bowl. Chef recommends taking a small spoon to make sure no solid ingredients are stuck at the bottom of the bowl.

Step 4

Add flour and mix only until it disappears. Divide batter between 12 cups.

Step 5

Bake 14 to 16 minutes, rotating halfway, until a toothpick inserted into the cakes comes out clean.

Step 6

While the cakes bake, make the toffee sauce: Combine butter, 1/2 cup of the heavy cream, and sugar in a medium saucepan over medium-high heat and bring to a slight boil. Simmer, whisking frequently, for 5 to 7 minutes — the mixture thickens slightly. Add a couple pinches of salt and vanilla.

Step 7

Whipped cream: In a medium-large clean bowl, beat remaining 1/2 cup heavy cream with an electric mixer or whisk + muscle until it forms soft peaks. Don’t need to add sugar to this since the cake and sauce is already sweet enough.

Step 8

To serve: Remove one warm cake from the muffin tin, cut the dome off the cake with a serrated knife and serve the cake upside-down. Ladle the cake generously with the toffee sauce, finish with a big dollop of the cream and a few flakes of sea salt. Repeat with remaining cakes.

Step 9

Do ahead:

Step 10

whipped cream keeps for many hours in the fridge without a problem

Step 11

The sauce keeps for a week or two; it can be reheated in about 20 seconds in the microwave, just until it liquefies, or back on the stove in a small saucepan.

Step 12

The cake keeps for 3 to 4 days at room temperature in an airtight container. Rewarm it in 200-225 degree oven before serving.

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