Description
Sticky Banana Bread Pudding Cake is a warm and comforting dessert that combines the natural sweetness of ripe bananas with the rich flavor of maple syrup. Topped with a decadent homemade toffee sauce, this cake is the perfect treat for family gatherings or cozy evenings at home. Its moist texture and inviting aroma make it a delightful choice for any occasion, ensuring that every bite is a sweet indulgence.
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
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 1 cup mashed bananas (about 2 bananas)
- ⅓ cup maple syrup
- 2 tsp vanilla extract
- 3 eggs
- ¾ cup buttermilk
Instructions
- Preheat the oven to 350°F (175°C) and prepare a deep baking dish with nonstick spray.
- In a large mixing bowl, cream together granulated sugar, brown sugar, and butter until light and fluffy. Add eggs, vanilla extract, buttermilk, maple syrup, and mashed bananas; mix well.
- In another bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Gradually add to the wet mixture until just combined.
- Pour batter into the prepared dish and bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
- While baking, make the toffee sauce by melting butter and brown sugar in a pot over medium-low heat. Stir in heavy cream and vanilla; cook until smooth.
- Once baked, poke holes in the cake and pour cooled toffee sauce over it. Let it soak for an hour before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 300
- Sugar: 28g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg