Description
This sticky banana bread pudding cake transforms overripe bananas into pure dessert magic with fluffy cake and rich toffee sauce that soaks into every bite. Perfect for family gatherings or chilly evenings.
Ingredients
For the Cake:
- 4 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup brown sugar
- ½ cup butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- ¼ cup maple syrup
- 3–4 ripe mashed bananas (1½ cups)
- 4 tsp baking powder
- 2 tsp baking soda
- 1 tsp kosher salt
- 2 tsp ground cinnamon
For the Toffee Sauce:
- 1 cup brown sugar
- ½ cup butter
- ¾ cup heavy cream
- 1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F. Spray 9×13 inch baking dish generously with nonstick spray.
2. Beat softened butter, granulated sugar, and brown sugar together for 3 minutes until light and fluffy. This creates air pockets that make the cake tender.
3. Add eggs, vanilla, buttermilk, maple syrup, and mashed bananas to butter mixture. Mix until well combined but don’t overbeat.
4. Whisk flour, baking powder, baking soda, salt, and cinnamon in separate bowl. Gradually add to wet mixture, stirring until just combined.
5. Pour batter into prepared pan. Bake 45-55 minutes until toothpick inserted in center comes out with moist crumbs. Top should be golden brown.
6. While cake bakes, combine brown sugar, butter, and heavy cream in saucepan. Bring to boil over medium heat, stirring frequently. Boil for 1 minute, then remove from heat and stir in vanilla.
7. Once cake cools for 10 minutes, poke holes all over surface with toothpick. Pour warm toffee sauce evenly over cake, letting it soak into holes.
8. Let cake rest for at least 1 hour before serving. This allows sauce to soak in completely and flavors to meld. Serve warm with extra sauce if desired.
Notes
Storage: Cover cake tightly and refrigerate up to 5 days. Reheat individual portions in microwave for 20-30 seconds.
Freezing: Freeze cake without sauce for up to 3 months. Wrap tightly in plastic wrap then aluminum foil. Make fresh sauce before serving.
Substitutions: No buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice. Let sit 5 minutes before using.
Pro Tips: Make cake day ahead and add warm sauce just before serving. Double the toffee sauce recipe because everyone always wants more!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 45g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg