Name: Sticky Banana Bread Pudding Cake with Toffee Sauce Recipe
Prep time: 15 min
Cook time: 55 min
Total time: PT-490123H44M3S
Cuisine: American
Ingredients: 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; 8 tbsp butter; ¾ cup brown sugar (packed); ¾ cup heavy cream; 1 tsp vanilla extract

Ingredients

2 cups gluten-free or all-purpose flour

2 tsp baking powder

¼ tsp baking soda

½ tsp kosher salt

1 tsp ground cinnamon

8 tbsp butter (for cake batter)

⅓ cup granulated sugar

⅓ cup brown sugar

1 cup mashed bananas (approximately 2 bananas)

⅓ cup maple syrup

2 tsp vanilla extract (for cake batter)

3 eggs

¾ cup buttermilk

8 tbsp butter (for toffee sauce)

¾ cup brown sugar (packed, for toffee sauce)

¾ cup heavy cream

1 tsp vanilla extract (for toffee sauce)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Spray a 9x9x3” or 9x11x3” deep baking dish with nonstick baking spray. Note that a larger baking dish will change baking time, so check doneness accordingly.

Step 2: In a large mixing bowl, cream together the granulated sugar, brown sugar, and 8 tbsp butter for about 3 minutes until light and fluffy. Add eggs, vanilla extract, buttermilk, maple syrup, and mashed bananas, mixing until well combined.

Step 3: In a separate bowl, whisk the flour, baking powder, baking soda, kosher salt, and ground cinnamon.

Step 4: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Step 5: Pour the batter into the prepared baking dish and bake for 45-55 minutes. Test with a toothpick inserted in the center; it should come out clean and the cake should feel set. The cake will be dense and moist.

Step 6: While baking, make the toffee sauce. In a medium pot over medium-low heat, melt 8 tbsp butter with ¾ cup packed brown sugar, stirring often. Cook about 10 minutes until combined and smooth. Stir in heavy cream and 1 tsp vanilla extract, cooking another 5 minutes without boiling. Remove from heat and let cool slightly.

Step 7: Once the cake has cooled slightly, poke holes all over the top using a toothpick. Pour the cooled toffee sauce evenly over the cake and allow it to soak for at least 1 hour.

Step 8: Slice and serve the cake with extra toffee sauce if desired. Enjoy this rich and indulgent treat!

Tips & Variations

Use ripe bananas for the best natural sweetness and moisture.

For extra texture, fold in chopped nuts or chocolate chips before baking.

If you don’t have buttermilk, substitute with milk mixed with 1 tbsp lemon juice or vinegar.

Serve warm with a scoop of vanilla ice cream for a delicious dessert.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, this recipe works well with either all-purpose flour or a gluten-free blend. Just ensure your gluten-free flour contains xanthan gum or another binder for best results.

What if I don’t have buttermilk?

You can easily substitute buttermilk by mixing 1 tablespoon of lemon juice or white vinegar with ¾ cup of milk. Let it sit for 5 minutes before using in the recipe.