Description
Sticky Banana Bread Pudding Cake is a delightful dessert that transforms ripe bananas into a warm, comforting treat drenched in homemade toffee sauce. This cake perfectly balances moist texture with sweet, decadent flavors, making it the ideal choice for gatherings or cozy evenings at home. With easy preparation and minimal ingredients, this recipe is accessible for bakers of all skill levels. Enjoy it warm with extra toffee sauce, a scoop of ice cream, or fresh fruit for an unforgettable dessert experience.
Ingredients
Scale
- 2 cups gluten-free or all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
- 1 tsp ground cinnamon
- 8 tbsp butter (divided)
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 1 cup mashed bananas (approx. 2 bananas)
- ⅓ cup maple syrup
- 2 tsp vanilla extract
- 3 eggs
- ¾ cup buttermilk
- ¾ cup packed brown sugar (for sauce)
- ¾ cup heavy cream (for sauce)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a baking dish by greasing it.
- Cream together granulated sugar, brown sugar, and butter until light and fluffy. Mix in eggs, vanilla extract, buttermilk, maple syrup, and mashed bananas.
- In another bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Gradually combine with the wet mixture until just mixed.
- Pour batter into the baking dish and bake for 45–55 minutes. Check doneness with a toothpick.
- For the toffee sauce: melt butter and brown sugar in a pot over medium-low heat; stir until smooth. Add cream and vanilla; cook without boiling.
- Allow the cake to cool slightly before poking holes in the top and pouring over cooled toffee sauce. Let soak for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 25g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg