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Sticky Banana Bread Pudding Cake

Sticky Banana Bread Pudding Cake with Irresistible Toffee Sauce

Sticky Banana Bread Pudding Cake is a comforting dessert that highlights overripe bananas and is drizzled with an irresistible 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
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 4 medium Ripe Bananas Overripe bananas strengthen the flavor
  • 1 cup Granulated Sugar Essential for sweetness
  • 1/2 cup Brown Sugar Adds caramel notes
  • 1/2 cup Butter Can be replaced with margarine
  • 2 large Eggs Necessary for binding
  • 1 teaspoon Vanilla Extract Deepens the flavor
  • 1 cup Buttermilk Can substitute with milk and vinegar
  • 1/4 cup Maple Syrup Enhances sweetness
  • 2 cups Gluten-Free Flour or All-Purpose Flour Use gluten-free for a gluten-free cake
  • 2 teaspoons Baking Powder Needed for rising
  • 1 teaspoon Baking Soda Needed for rising
  • 1/2 teaspoon Kosher Salt Boosts sweetness
  • 1 teaspoon Ground Cinnamon Offers warmth
For the Toffee Sauce
  • 1 cup Heavy Cream Can substitute with coconut cream
  • 1/2 cup Butter Creates richness
  • 1 cup Brown Sugar Signature sweetness
  • 1 teaspoon Vanilla Extract Adds aroma and flavor

Equipment

  • 9x13-inch baking dish
  • Electric mixer
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and coat a 9x13-inch baking dish with nonstick cooking spray.
  2. In a mixing bowl, cream together granulated sugar, brown sugar, and softened butter using an electric mixer for about 3 minutes.
  3. Mix in the eggs, vanilla extract, buttermilk, maple syrup, and mashed ripe bananas until well combined.
  4. In a separate bowl, whisk together gluten-free or all-purpose flour, baking powder, baking soda, kosher salt, and ground cinnamon. Gradually add to the wet mixture, stirring gently.
  5. Pour the batter into the prepared baking dish and bake for 45-55 minutes until a toothpick comes out clean.
  6. In a saucepan, melt butter and brown sugar over medium heat for about 10 minutes. Stir in heavy cream and vanilla extract for an additional 5 minutes.
  7. Poke holes in the baked cake's surface and pour cooled toffee sauce over it, allowing it to soak for at least an hour.
  8. Slice the cake into squares and drizzle additional toffee sauce over each slice before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 65gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 35gVitamin A: 500IUVitamin C: 3mgCalcium: 100mgIron: 1.2mg

Notes

For best results, use overripe bananas and ensure ingredients are at room temperature before mixing.

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