Description

Introducing our Sticky Banana Bread Pudding Cake, a delightful dessert that perfectly blends the sweet flavors of ripe bananas and rich maple syrup, all draped in a homemade toffee sauce. This cake is sure to impress at gatherings or cozy nights in, thanks to its incredible moistness and flavor. With easy-to-follow steps and simple ingredients, this recipe is accessible for bakers of all levels. Enjoy it warm or chilled, as a sweet treat any time of day!

Ingredients

Scale

2 cups gluten-free flour (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
For the Toffee Sauce: 8 tbsp butter, ¾ cup brown sugar, ¾ cup heavy cream
1 tsp vanilla extract

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Instructions

Preheat your oven to 350°F (175°C) and prepare a baking dish with nonstick spray.
In a large 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, whisk gluten-free flour, baking powder, baking soda, salt, and cinnamon.
Gradually combine dry ingredients into the wet mixture without overmixing.
Pour batter into the prepared dish and bake for 45-55 minutes until a toothpick comes out clean.
For the toffee sauce, melt butter and brown sugar in a pot over medium-low heat for about 10 minutes. Stir in heavy cream and cook for an additional 5 minutes.
Once baked, poke holes in the cake and pour cooled toffee sauce over it. Let soak for at least one hour before serving.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (100g)
Calories: 325
Sugar: 23g
Sodium: 135mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g
Protein: 4g
Cholesterol: 75mg