ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Banana Brownie Sticky Toffee Puddings

Photo: Alison Miksch; Styling: Buffy Hargett Miller

Hands-on time 1 hr, 10 mins
Total time 1 hr, 15 mins

Makes 12 servings

Any remaining sauce makes a great topping for ice cream.


  • 1 (18.4-oz.) package fudge brownie mix
  • 3 ripe bananas, mashed (about 1 3/4 cup)
  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/2 cup butter
  • 1/4 teaspoon table salt
  • 3 1/2 cups heavy cream, divided
  • Garnish: chopped chocolate-covered toffee candy bars

How to Make It

  1. Prepare brownie mix according to package directions, stirring in mashed bananas just before transferring mixture to a 9-inch square pan. Bake according to package directions.

  2. Meanwhile, stir together sugar, next 3 ingredients, and 1 1/4 cups heavy cream in a medium saucepan. Cook over low heat, stirring often, 35 to 45 minutes or until dark amber. Stir in 1 cup heavy cream, and increase heat to medium. Cook, stirring constantly, about 5 minutes or until slightly thickened. Remove from heat, and cool 5 minutes.

  3. Cut cooled banana brownies into 3/4-inch cubes. Layer brownie cubes and desired amount of sticky toffee sauce in each of 12 small jars or bowls. Beat remaining 1 1/4 cups heavy cream at high speed with an electric mixer until soft peaks form; spoon over puddings. Drizzle with more sauce, if desired.

  4. Note: Refrigerate cooled sauce in an airtight container up to 3 days. To soften, microwave at 30 second intervals, stirring until soft.