Description
This banana bread pudding cake combines two beloved desserts with a rich toffee sauce, providing a warm and comforting treat perfect for any occasion.
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
- 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 (for toffee sauce)
- ¾ cup brown sugar (packed)
- ¾ cup heavy cream
- 1 tsp vanilla extract (for toffee sauce)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a baking dish with nonstick spray.
- Cream together the granulated sugar, brown sugar, and butter until light and fluffy.
- Mix in the eggs, vanilla extract, buttermilk, maple syrup, and mashed bananas until well combined.
- Whisk together the flour, baking powder, baking soda, kosher salt, and ground cinnamon in a separate bowl.
- Add the dry ingredients to the wet mixture gradually, stirring until just combined.
- Pour the batter into the prepared dish and bake for 45-55 minutes, checking for doneness with a toothpick.
- While the cake bakes, prepare the toffee sauce by melting butter and brown sugar in a pot, stirring frequently. Then add the heavy cream and vanilla extract, cooking for 5 more minutes.
- Once the cake is done, poke holes in the top and pour the cooled toffee sauce over, allowing it to soak in for at least an hour.
- Slice and serve warm, optionally with a scoop of vanilla ice cream or whipped cream.
Notes
Use overripe bananas for the best flavor. You can add dark chocolate chips or nuts for extra texture.