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Sticky Banana Bread Pudding Cake

Irresistible Sticky Banana Bread Pudding Cake with Toffee Sauce

This Sticky Banana Bread Pudding Cake is a crowd-pleasing dessert made with ripe bananas and topped with a luscious toffee sauce.
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Prep Time 15 minutes
Cook Time 55 minutes
Soaking Time 1 hour
Total Time 2 hours 10 minutes
Servings: 8 slices
Course: Desserts
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 medium Ripe Bananas Use very ripe bananas for sweetness and moisture.
  • 1/2 cup Granulated Sugar
  • 1/2 cup Brown Sugar Contributes rich caramel notes.
  • 1/2 cup Butter Unsalted is best.
  • 2 Eggs Use room temperature for optimal mixing.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla.
  • 1 cup Buttermilk Substitute with milk mixed with vinegar if necessary.
  • 1/4 cup Maple Syrup Can be swapped with honey or agave syrup.
  • 1 1/2 cups Gluten-Free Flour or All-Purpose Flour Choose gluten-free for dietary requirements.
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Kosher Salt
  • 1 teaspoon Ground Cinnamon Enhances the flavor.
For the Toffee Sauce
  • 1/2 cup Heavy Cream
  • 1/2 cup Butter For a velvety texture.
  • 1 cup Brown Sugar Star ingredient for flavor.

Equipment

  • Mixing Bowl
  • 9x9 or 9x11 baking dish
  • saucepan

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and coat a baking dish with nonstick baking spray.
  2. Cream together granulated sugar, brown sugar, and butter until light and fluffy. Add eggs, vanilla extract, buttermilk, and mashed bananas and mix until just combined.
  3. In a separate bowl, whisk together gluten-free flour, baking powder, baking soda, kosher salt, and ground cinnamon. Make sure there are no lumps.
  4. Gradually add dry ingredients to wet mixture, folding gently until just combined.
  5. Pour batter into prepared baking dish and bake for 45–55 minutes, until a toothpick comes out clean.
  6. While the cake bakes, melt butter and brown sugar in a saucepan, then stir in heavy cream and vanilla extract, cooking for 5 minutes.
  7. After baking, poke holes in the cake and pour toffee sauce over it. Let it soak for at least one hour.
  8. Slice and serve warm, drizzling additional toffee sauce or serving with ice cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 90mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1.5mg

Notes

Feel free to customize with nuts or chocolate chips.

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