1-3/4 cups all-purpose flour
1/2 tablespoon baking powder
1/4 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter
2/3 cup brown sugar
2 large eggs
1 cup mashed ripe bananas (about 3 bananas)
2/3 cup butterscotch chips
1/2 cup California walnuts, roughly chopped
1/2 cup (1 stick) unsalted butter
1/2 cup heavy cream
1 cup packed light brown sugar
Whipped cream
Sliced bananas
Preheat the oven to 350° F. Line an 8 x 8-inch baking pan with parchment paper.
In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
In a large bowl of electric or hand mixer cream the butter and brown sugar together.
Beat in the eggs followed by the mashed bananas.
Add the flour mixture to the wet ingredients and beat until just combined, scraping down the sides of the bowl.
Add the butterscotch chips and walnuts to the batter and stir to combine.
Scrape the batter into the prepared pan. Bake for 25 minutes or until a toothpick comes out clean. Let cool on a cooling rack in the pan.
Preheat broiler.
Combine butter, heavy cream, and brown sugar in a small saucepan. Heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened (about 8 minutes), continuing to stir constantly.
Spoon about 1/3 cup of the sauce over the walnut pudding cake and spread evenly on top.
Place cake under the broiler until the topping is bubbly, about 1 minute.
Drizzle with additional toffee sauce and top with sliced bananas and spoonful of whipped cream.
Serve immediately.
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