I just read this recipe in Bon Appetit, and I've got to try it. This sounds delicious!
1 1/4 cups plus 3 tablespoons (or more) heavy whipping cream
1/2 cup (packed) golden brown sugar
1/2 cup dark corn syrup
1/4 cup (1/2 stick) unsalted butter
2 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2/3 tablespoons (packed) dark brown sugar
2 large eggs
1 cup mashed very ripe bananas (2 to 3)
1 tablespoon dark rum
1 1/2 teaspoons vanilla extract
Sliced bananas (optional)
8x8x2-inch nonstick metal baking pan
Bring 1 1/4 cups cream, brown sugar, corn syrup, butter, and 1/8
teaspoon salt to boil in heavy small saucepan over medium heat,
whisking until sugar dissolves. Reduce heat to medium-low and cook at
gentle boil until sauce coats spoon thickly and is reduced to 1 1/2
cups, whisking occasionally, about 15 minutes. Remove from heat and
cool. Whisk in 3 tablespoons or more cream to thin sauce to desired
consistency. DO AHEAD Can be made 2 days ahead. Cover and chill.
Rewarm slightly before using.
Preheat oven to 350°F. Butter 8x8x2-inch nonstick metal baking pan.
Dust baking pan with flour, tapping out excess.
Whisk flour, baking power, and 1/2 teaspoon salt in medium bowl. Using
electric mixer, beat butter and sugar in large bowl until well
blended. Beat in eggs 1 at a time. Beat in mashed bananas, rum, and
vanilla (batter may look curdled). Add dry ingredients in 4 additions,
beating just to blend after each addition. Spread batter evenly in
prepared baking pan.
Bake cake until tester inserted into center comes out clean, 35 to 38
minutes. Spread 1/2 cup toffee sauce evenly over cake. Return cake to
oven and bake until sauce is bubbling thickly, about 6 minutes. Cool
cake in pan on rack 30 minutes. Cut around cake in pan. Cut cake into
9 squares or 12 rectangles. Serve cake slightly warm or at room
temperature with toffee sauce and top with sliced bananas, if desired.