If you know anything about me, you KNOW I’m a fond baker.  Actually I’m a baking fin.  Let’s call a spade a spade.

I received the March Bon Appetit issue and something ambrosial caught my eye.  Named “Sticky Toffee Banana Pudding“, it’s actually not a pudding, but a banana cake infused with vanilla and a hint of dark rum.  The toffee in which it’s smothered in elevate the flavors to masterpiece.

Remarkably easy to make too, whipped it up yesterday in less 2 hours, I served it warm with extra sticky toffee sauce, a scoop of vanilla ice cream for El genio (AKA my hubby). The girls opted for a dollop of unsweetened homemade whip cream.

Had a thin slice this morning with my Baby’s Coffee.  It was pretty stinkin delish. I love sweets for breakfast.  The French in me.

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