Description
This indulgent banana bread pudding cake is the perfect way to use up overripe bananas, blending their natural sweetness with warm maple notes and finished with a velvety homemade toffee sauce. It’s soft, decadent, and made for slow, happy sharing.
Ingredients
Scale
For the Cake
- 2 cups gluten-free or regular all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- 8 tablespoons butter, softened
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1 cup mashed ripe bananas (about 2 bananas)
- 1/3 cup maple syrup
- 2 teaspoons vanilla extract
- 3 large eggs
- 3/4 cup buttermilk
For the Toffee Sauce
- 8 tablespoons butter
- 3/4 cup packed brown sugar
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the Oven
- Set your oven to 350°F (175°C). Lightly coat a deep 9×9” or 9×11” baking dish with nonstick spray. Keep in mind that pan size can impact baking time, so test for doneness as needed.
- Cream the Base
- In a large bowl, beat the butter together with both sugars until the mixture looks pale and fluffy — about 3 minutes. Add in the eggs, vanilla, buttermilk, maple syrup, and mashed bananas, mixing until smooth and well blended.
- Mix the Dry Elements
- In another bowl, stir together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined.
- Create the Batter
- Slowly fold the dry mixture into the wet ingredients, stirring gently just until no streaks of flour remain. Avoid overmixing to keep the texture tender.
- Bake
- Transfer the batter into your prepared pan and bake for 45–55 minutes. The center should feel set, a toothpick should come out clean, and the surface will look lightly golden. Expect a soft, pudding-like crumb.
Notes
Toffee Sauce
- While the cake bakes, prepare the sauce. In a saucepan over medium-low heat, melt the butter and brown sugar together, stirring often. Let it cook until smooth and glossy, about 10 minutes. Pour in the heavy cream and vanilla, continuing to stir gently for another 5 minutes. Do not let the mixture boil. Once silky and rich, remove from heat and set aside to cool slightly.
Finishing Touch
- When the cake has cooled a bit, poke small holes across the top using a skewer or toothpick. Slowly pour the toffee sauce over the surface, letting it seep deep into the cake. Allow it to rest and soak for at least one hour before slicing.
- Serve warm or room temperature, with extra sauce on the side if you’re feeling extra indulgent — and honestly, why not?
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
Nutrition
- Calories: 300 kcal
- Sugar: 30 g
- Sodium: 251 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 68 mg