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Sticky Banana Bread Pudding Cake with Toffee Sauce Recipe

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★★★★★

4.4 from 85 reviews

This Sticky Banana Bread Pudding Cake is a rich, moist dessert featuring a dense banana-flavored cake infused with warm vanilla and cinnamon, topped with a luscious homemade toffee sauce. Perfect for banana lovers seeking a cozy, indulgent treat that combines the comforting textures of bread pudding and banana bread.

Ingredients

Scale

Cake 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

Toffee Sauce Ingredients

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

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C). Spray a 9x9x3” or 9x11x3” deep baking dish with nonstick baking spray. Using a larger baking dish will affect the baking time, so monitor for doneness accordingly.
  2. Prepare Wet Ingredients: In a large mixing bowl, cream together the granulated sugar, brown sugar, and 8 tablespoons of butter for about 3 minutes until light and fluffy. Mix in the eggs, vanilla extract, buttermilk, maple syrup, and mashed bananas until the mixture 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 evenly distribute the leavening and spices.
  4. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, gently stirring until just combined. Avoid overmixing to maintain a tender texture.
  5. Bake the Cake: Pour the batter into the prepared baking dish and bake for 45-55 minutes. To check doneness, insert a toothpick into the center; it should come out clean and the cake should not jiggle. Expect a dense and moist texture.
  6. Make the Toffee Sauce: While the cake is baking, melt 8 tablespoons butter and ¾ cup packed brown sugar in a medium stock pot over medium-low heat, stirring frequently. Cook for about 10 minutes until smooth and well combined. Stir in heavy cream and vanilla extract, then cook for an additional 5 minutes without boiling. The sauce should be silky smooth. Remove from heat and cool in a glass container.
  7. Add Toffee Sauce to Cake: When the cake is done and slightly cooled, poke holes all over the top with a toothpick. Pour the cooled toffee sauce evenly over the cake and allow it to soak in for at least 1 hour to maximize flavor and moisture.
  8. Serve and Enjoy: Slice the cake and serve with extra toffee sauce if desired. Enjoy a rich and moist dessert perfect for satisfying sweet cravings.

Notes

  • Using gluten-free flour will make this recipe gluten-free; otherwise, all-purpose flour can be used.
  • The cake is dense and moist due to the banana and buttermilk; do not overbake to avoid dryness.
  • Allowing the toffee sauce to soak thoroughly enhances the moistness and flavor.
  • Serve warm or at room temperature for best texture.
  • Store leftovers covered in the refrigerator for up to 4 days.

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

Find it online: https://www.sanacooks.com/sticky-banana-bread-pudding-cake-with-toffee-sauce-recipe/