Sticky Banana Bread Pudding Cake
This Sticky Banana Bread Pudding Cake combines the comforting elements of banana bread with the luxurious texture of bread pudding, drizzled with toffee sauce for an irresistible dessert.
Ingredients
For the Cake
- 2 cups gluten-free flour (or all-purpose flour)
- 1 cup mashed ripe bananas (about 2 bananas)
- ⅓ cup maple syrup
- ¾ cup buttermilk Can substitute with milk mixed with a tablespoon of vinegar or lemon juice.
- 8 tbsp butter (divided)
- ¾ cup brown sugar (packed) Can substitute with coconut sugar or honey.
- 3 pcs eggs
- ½ tsp kosher salt
- 1 tsp ground cinnamon
For the Toffee Sauce
- ¾ cup heavy cream
- additional tbsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a mixing bowl, cream together granulated sugar, brown sugar, and butter until fluffy.
- Add eggs, vanilla extract, buttermilk, maple syrup, and mashed bananas; mix well.
- In another bowl, combine gluten-free flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture; stir until just combined.
Baking
- Pour the batter into the baking dish and bake for 45–55 minutes. Check doneness with a toothpick.
Toffee Sauce Preparation
- For the toffee sauce: melt butter with brown sugar in a pot; stir in heavy cream and vanilla extract.
Serving
- Once the cake cools slightly, poke holes in it and pour over the cooled toffee sauce; let soak for at least an hour.
Notes
This cake is delightful when served warm with a scoop of vanilla ice cream and topped with chopped walnuts or pecans. For best results, allow the cake to soak in the toffee sauce for at least an hour before serving.