Ingredients

• 1 1/4 cups plus 3 tablespoons (or more) heavy whipping cream
• 1/2 cup (packed) golden brown sugar
• 1/2 cup dark corn syrup
• 1/4 cup (1/2 stick) unsalted butter
• 2 cups unbleached all purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 2/3 cup (packed) dark brown sugar
• 2 large eggs
• 1 cup mashed very ripe bananas (2 to 3)
• 1 tablespoon dark rum
• 1 1/2 teaspoons vanilla extract
• Sliced bananas (optional)
• 8 x 8 x 2-inch nonstick metal baking pan

Instructions

1. Bring 1 1/4 cups cream, brown sugar, corn syrup, butter, and 1/8 teaspoon salt to boil in heavy small saucepan over medium heat, whisking until sugar dissolves. Reduce heat to medium-low and cook at gentle boil until sauce coats spoon thickly and is reduced to 11/2 cups, whisking occasionally, about 15 minutes. Remove from heat and cool. Whisk in 3 tablespoons or more cream to thin sauce to desired consistency. DO AHEAD: can be made 2 days ahead. Cover and chill. Rewarm slightly before using.
2. Preheat oven to 350°F. Butter 8 x 8 x 2-inch nonstick metal baking pan. Dust baking pan with flour, tapping out excess.
3. Whisk flour, baking powder, and 1/2 teaspoon salt in medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, rum, and vanilla (batter may look curdled). Add dry ingredients in 4 additions, beating just to blend after each addition. Spread batter evenly in prepared baking pan.
4. Bake cake until tester inserted into center comes out clean, 35 to 38 minutes. Spread 1/2 cup toffee sauce evenly over cake. Return cake to oven and bake until sauce is bubbling thickly, about 6 minutes. Cool cake in pan on rack 30 minutes. Cut around cake in pan. Cut cake into 9 squares or 12 rectangles. Serve cake slightly warm or at room temperature with toffee sauce and top with sliced bananas, if desired.