Sticky Banana Bread Pudding Cake

Sticky Banana Bread Pudding Cake is the answer when you crave a cozy dessert that feels like a cross between pudding and cake. Ripe bananas melt into an ultra-moist crumb while a rich homemade toffee sauce seeps into every bite. This is the kind of treat you bring to a gathering and return with an empty pan.

When my family first tasted this cake warm from the oven with toffee sauce soaking in I was begged to make it again immediately It is now our birthday tradition and my favorite rainy day bake

Ingredients

• All-purpose or gluten free flour: gives structure to the cake For best results choose a fresh bag and fluff before measuring
• Baking powder and baking soda: help the batter rise Choose aluminum free baking powder if possible
• Kosher salt: balances the sweetness and enhances flavor
• Ground cinnamon: adds a warm spice note Go for a Ceylon cinnamon if you can
• Butter: keeps the crumb rich Use high-quality unsalted butter for best flavor
• Granulated sugar and brown sugar blend: give sweetness with depth Use dark brown sugar for a more intense molasses flavor
• Mashed bananas: are the star Ripe with deep brown spots offer the most sweetness and aroma
• Maple syrup: offers earthiness Avoid pancake syrup if possible and go for pure maple
• Vanilla extract: rounds out the flavor Always opt for pure vanilla
• Eggs: bind everything and add richness
• Buttermilk: adds tang and tenderness Use real buttermilk or DIY with milk and a splash of lemon juice
• For the Toffee Sauce
• Butter and brown sugar: melt together for the caramel flavor
• Heavy cream: makes the sauce silkier
• Vanilla extract: is stirred in for extra warmth

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350°F Bakeware matters so choose a deep baking dish and spray well so nothing sticks This simple step will affect how your cake bakes up light and golden

Cream the Wet Ingredients:

Use a large mixing bowl to blend the granulated sugar brown sugar and butter Whip for a solid three minutes until everything looks fluffy This is where the cake gets its sweet airy base

Add Remaining Wet Ingredients:

To the same bowl beat in the eggs vanilla extract buttermilk maple syrup and mashed bananas Mix until no streaks remain The bananas will break down into the batter at this stage adding flavor and extra moisture

Combine the Dry Ingredients:

In another bowl whisk together flour baking powder baking soda kosher salt and cinnamon Ensure everything is evenly distributed so each bite bakes correctly

Mix Wet and Dry:

Slowly add the dry blend into the wet mixture Use a gentle folding motion and stop once you see no dry spots Overmixing creates a tough cake

Bake the Cake:

Pour the batter into your prepared dish Use a spatula to smooth the top Place in the oven and bake for forty five to fifty five minutes Check using a toothpick in the center Once it comes out clean and the cake feels set you are good to go

Prepare the Toffee Sauce:

While the cake bakes melt the butter and brown sugar together in a medium pot on medium low Stir frequently until melted and blended then pour in the heavy cream and vanilla Let it cook just until silky smooth and coats the back of a spoon Make sure it never boils Then pour into a glass container to cool

Soak the Cake in Toffee:

After baking let the cake cool briefly Then use a toothpick to poke holes all over the surface Pour the cooled toffee sauce over the cake slowly so it soaks in as much as possible Let the cake rest for at least an hour for maximum gooeyness

Serve and Enjoy:

Slice your cake generously and spoon over extra toffee sauce if you like Each piece is sticky soft and packed with banana flavor

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My personal favorite part is the irresistible toffee sauce I remember sneaking extra spoonfuls when nobody was looking and now my kids do the same This cake always brings us around the table for second helpings

Storage tips

After cooling completely cover the cake tightly with foil or transfer to an airtight container It can be kept at room temperature for up to two days or refrigerated for five I love to reheat slices in the microwave for a few seconds to restore that dreamy sticky texture

Ingredient substitutions

No buttermilk on hand Simply add a teaspoon of lemon juice or vinegar to regular milk and let it sit for five minutes Gluten free flour works just as well as all purpose here You can swap maple syrup for honey if desired though the flavor profile will change

Serving suggestions

For extra decadence serve with a scoop of vanilla ice cream or a dollop of softly whipped cream Sometimes I sprinkle chopped pecans or walnuts for crunch Friends have even topped it with sliced bananas and more cinnamon

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A little history

This dessert takes hints from British sticky toffee pudding but brings a banana bread twist inspired by American comfort baking The love for old fashioned banana bread runs deep in my family and this cake is our favorite way to dress it up for holidays and Sunday suppers

Recipe FAQs

→ How ripe should the bananas be?

The best results come from using overripe bananas with plenty of brown spots for maximum sweetness and flavor.

→ Can all-purpose flour be swapped for gluten-free flour?

Yes, an all-purpose gluten-free flour blend works well as a substitute, maintaining the cake's texture and moisture.

→ What is the ideal way to serve this dessert?

Slice and serve warm, generously topped with toffee sauce. Optional extra: a scoop of vanilla ice cream.

→ How can I store leftovers?

Keep covered in the refrigerator for up to 3 days. Warm individual slices before serving for best texture.

→ Can I prepare the toffee sauce ahead of time?

Absolutely. Make the sauce in advance and store it in the fridge; gently reheat before pouring over the cake.

→ Why poke holes in the cake before adding the sauce?

Poking holes lets the luscious toffee sauce soak deep into the cake, ensuring every bite is rich and moist.