Description
This rich and comforting banana bread pudding cake is soft, moist, and infused with warm cinnamon and sweet maple flavor. Topped with a luscious homemade toffee sauce, it’s the ultimate cozy dessert that’s perfect for sharing and guaranteed to impress.
Ingredients
Scale
- For the Cake:
2 cups all-purpose flour (or gluten-free 1:1 flour)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
8 tablespoons butter
1/3 cup granulated sugar
1/3 cup brown sugar
1 cup mashed bananas (about 2 bananas)
1/3 cup maple syrup
2 teaspoons vanilla extract
3 eggs
3/4 cup buttermilk - For the Toffee Sauce:
8 tablespoons butter
3/4 cup brown sugar (packed)
3/4 cup heavy cream
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a baking dish (8×8-inch or similar) and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the mashed bananas, maple syrup, and vanilla extract, mixing until well combined.
- Beat in the eggs one at a time, mixing thoroughly after each addition.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and mix until just combined.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the toffee sauce by combining butter, brown sugar, and heavy cream in a saucepan over medium heat.
- Stir continuously until the mixture comes to a gentle boil, then reduce heat and simmer for 5–7 minutes until thickened.
- Remove from heat and stir in the vanilla extract.
- Once the cake is baked, let it cool slightly, then pour the warm toffee sauce over the top.
- Serve warm for the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes