Banana Pudding Cake

• 1 1/4 c pus 3 Tbsp heavy whipping cream
• 1/2 c packed golden brown sugar
• 1/2 c dark corn syrup
• 1/4 c unsalted butter
• 2 c a.p. flour
• 1 1/2 tsp b.p.
• 3/4 c unsalted butter softened
• 2/3 c packed dark brown sugar
• 2 large eggs
• 1 c mashed ripe bananas
• 1 Tbsp dark rum
• 1 1/2 tsp vanilla

1. Toffee sauce:
2. bring 1 1/4 c whip cream, b.s., corn syrup, butter and dash salt to boil in heavy saucepan over med., whisk until sugar dissolves.
3. Reduce heat to med-low and cook at gentle boil until sauce coats spoon thickly (whisk occasionally)
4. Remove and cool. Whisk in 3 Tbsp more cream to thin sauce.
5. Banana Cake:
6. 350 for 35-40 min
7. Make in 8x8 pan, dusted with flour
8. Whisk flour, b.p., 1/2 tsp salt in med bowl.
9. Beat butter and sugar in large bowl until well blended. Beat in eggs. Beat in mashed banana, rum and vanilla.
10. Add dry ingr. in 4 additions. Spread batter in pan.
11. Spread 1/2 c. toffee sauce over cake and return to oven, baking until bubbly (about 6 min)
12. Cool cake for 30 min.
13. Serve with more sauce

heavy whipping cream, golden brown sugar, corn syrup, unsalted butter, flour, bp, butter, brown sugar, eggs, mashed ripe bananas, dark rum, vanilla

Taken from www.epicurious.com/recipes/member/views/banana-pudding-cake-50128232 (may not work)