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