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Sticky Banana Bread Pudding Cake Recipe

Sticky Banana Bread Pudding Cake Recipe
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★★★★★

5.3 from 19 reviews

This Sticky Banana Bread Pudding Cake combines the comforting flavors of ripe bananas and warm cinnamon with a rich, silky toffee sauce. Moist and dense, this cake offers a perfect balance of sweetness and texture, ideal for dessert or an indulgent snack. The toffee sauce soaks into the cake, making each bite sticky and decadently flavorful.

Ingredients

Scale

For the Cake

  • 2 cups 1.1 GF 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 (approximately 2 bananas)
  • ⅓ cup maple syrup
  • 2 tsp vanilla extract
  • 3 eggs
  • ¾ cup buttermilk

For the Toffee Sauce

  • 8 tbsp butter
  • ¾ cup brown sugar (packed)
  • ¾ cup heavy cream
  • 1 tsp vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly spray a 9x9x3” or 9x11x3” deep baking dish with nonstick baking spray. Using a larger dish may affect baking time, so plan to check for doneness accordingly.
  2. Prepare Wet Ingredients: In a large mixing bowl, cream together the granulated sugar, brown sugar, and butter for about 3 minutes until the mixture is light and fluffy. Then mix in eggs, vanilla extract, buttermilk, maple syrup, and mashed bananas until everything is well combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free or all-purpose flour, baking powder, baking soda, kosher salt, and ground cinnamon to ensure even distribution of leavening agents and spices.
  4. Mix Wet and Dry Ingredients: Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing to keep the cake tender.
  5. Bake the Cake: Pour the batter evenly into the prepared baking dish. Bake for 45 to 55 minutes. Test for doneness by inserting a toothpick into the center—it should come out clean, and the cake should hold firm without jiggling. This cake is intended to be dense and moist.
  6. Make the Toffee Sauce: While the cake bakes, melt the butter and brown sugar together in a medium stock pot over medium-low heat, stirring frequently for about 10 minutes until the mixture is smooth and well combined. Stir in the heavy cream and vanilla extract, cooking for an additional 5 minutes without letting it boil. The sauce should be silky smooth. Remove from heat and transfer to a glass container to cool.
  7. Add Toffee Sauce to Cake: When the cake is done and has cooled slightly, use a toothpick to poke holes evenly all over the surface. Pour the cooled toffee sauce evenly over the cake, allowing it to soak in for at least one hour for maximum flavor infusion.
  8. Serve and Enjoy: Slice the cake and serve with extra toffee sauce if desired. Enjoy this rich, moist, and sticky sweet treat!

Notes

  • Use ripe bananas for the sweetest flavor and best moisture content in the cake.
  • Allow the cake to cool slightly before pouring the toffee sauce to prevent it from sinking too quickly.
  • This cake keeps well refrigerated for up to 3 days; warm slightly before serving to enjoy the toffee sauce’s texture.
  • You can substitute buttermilk with milk plus 1 tablespoon of lemon juice or vinegar if necessary.
  • For a dairy-free version, substitute butter with a vegan alternative and heavy cream with canned coconut milk, adjusting sweetness as needed.

Nutrition

Keywords: banana bread pudding, sticky cake, toffee sauce, banana dessert, moist banana cake, gluten-free banana bread

Find it online: https://tastybella.com/sticky-banana-bread-pudding-cake-recipe/