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the top of a sliced banana bundt cake

Sticky Toffee Banana Bundt Cake


This banana bundt cake is SO moist and drenched in a sticky toffee sauce. With a hint of cinnamon and a pinch of sea salt, this banana cake is well balanced and the perfect warm and cozy dessert for the Holidays.


Banana Bundt Cake

  • 1 1/2 cups (380g) mashed ripe banana (34 medium bananas)
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (108g) vegetable oil
  • 1/2 cup (120g) sour cream
  • 1/2 cup (125g) Natural SunButter
  • 3 large eggs, room temp
  • 2 tsp vanilla extract
  • 2 cups (265g) all purpose flour (GF also works)
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • Softened butter + 1/4 cup sugar for coating the pan

Sticky Toffee Sauce

  • 1/2 cup (160g) pure maple syrup
  • 1/4 cup (60g) Natural SunButter
  • 1/4 cup (55g) unsalted butter
  • 1 tbsp vanilla extract
  • Pinch of kosher salt


Banana Bundt Cake

  1. Preheat the oven to 325F and prep a 10 or 12 cup bundt pan. Rub the entire inside with softened butter (making sure to get into all the nooks and crannies) and completely coat with granulated sugar. Set aside.
  2. In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Set aside.
  3. In a large mixing bowl, whisk together the sugars and oil, followed by the sour cream, Natural SunButter, eggs, and vanilla.
  4. Once combined, whisk in the banana.
  5. Add in the dry ingredients and whisk until smooth.
  6. Pour the batter into the prepared bundt pan and bake for 1 hour or until a toothpick comes out clean.

Sticky Toffee Sauce

  1. While the cake bakes, start on the sauce.
  2. In a saucepan over medium heat, melt down the maple syrup, Natural SunButter, and butter.
  3. Once melted and combined, turn off the heat and mix in the vanilla and salt.
  4. Pour into a measuring glass or anything with a pourable spout. Place the sauce into the refrigerator to allow to thicken. Stir it every so often to ensure an even chill.
  5. When the cake is done, remove it from the oven and set a timer for 10 minutes.
  6. After the 10 minutes, remove the cake from the pan. This is just enough time for the cake to cool, but the sugar coating still remains warm and liquid which allows the cake to pop right out.
  7. Let the cake cool for another 15-20 minutes, then pour over the sticky toffee sauce. Sprinkle with flaky sea salt, if desired, and enjoy!
  • Prep Time: 30 minutes
  • Cooling Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: banana bundt cake, banana bundt cake recipe, banana cake, banana cake recipe, caramel banana cake, toffee cake

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