Traeger Sticky Toffee Banana Cake

Traeger Sticky Toffee Banana Cake


For the cake

140g self raising flour

140g castor sugar

140g butter

2 large eggs

3 over ripe bananas

1tsp baking powder



For the sauce

200g soft light brown sugar

60g butter

120ml double cream

( there will be lots of extra sauce but you can use this for serving with ice cream later)

  • Heat Traeger to 180c and line a loaf tin
  • Cream butter and sugar until light and fluffy
  • Add 1 tablespoon of the flour and 1 egg, whisk well and then add the other egg
  • Fold in the remaining flour, baking powder and mashed bananas
  • Pour the mixture into the tin and bake for 40 minutes . Could take a little longer, you want a clean skewer and a nice colour on the cake too.
  • Meanwhile make the caramel sauce by combining ingredients into a pan and simmering on a low heat whisking for 5 minutes. Once the sauce thickens slightly you can remove from the heat, it will continue to thicken off the heat.
  • Poke some holes into the loaf and pour around 3/4 tablespoons of the caramel on top (I didn’t measure to be honest I just covered the top of the cake in saucy goodness!
  • Place back into the Traeger for 10 minutes to really bubble and crisp up the top
  • Serve with ice cream and the remaining sauce