Hey there, friend! If you’re like me, there’s nothing quite like a warm slice of cake to make your day feel a bit brighter. Today, I’m sharing a recipe that combines two of the best things in the world: banana bread and bread pudding. Enter the Sticky Banana Bread Pudding Cake, an irresistible fusion that’s rich, moist, and oh-so-delicious. Whether you’re looking for a cozy dessert to enjoy after dinner or a sweet treat to bring to a gathering, this cake has got you covered. Let’s dive into the world of sticky sweetness and baking magic!
Why Make This Recipe
Why should you make this Sticky Banana Bread Pudding Cake? Well, let me tell you, this cake is unlike any other! It’s perfect for those ripe bananas sitting on your counter, begging for a new life. And trust me, once you drench this cake in homemade toffee sauce, you’ll be in dessert heaven. This cake blends the homey flavors of banana bread with the rich texture of bread pudding, making every bite comforting and satisfying. Plus, it’s an excellent way to indulge your love for baking while enjoying the cozy vibes of your kitchen. It’s more than just a dessert; it’s a hug in cake form!
How to Make Sticky Banana Bread Pudding Cake
Making this Sticky Banana Bread Pudding Cake is a breeze, it’s all about mixing, baking, and soaking in that delicious toffee sauce. Don’t worry if you’re new to baking; I’ll guide you every step of the way!
Ingredients
- 2 cups of 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)
Directions
Preheat Oven: Start by preheating your oven to 350°F (175°C). Grab your favorite 9x9x3” or 9x11x3” deep baking dish and spray it with nonstick baking spray. Remember, a larger dish can affect the baking time.
Prepare Wet Ingredients: In a large mixing bowl, cream together the granulated sugar, brown sugar, and butter for about 3 minutes until everything is light and fluffy. Then, mix in the eggs, vanilla extract, buttermilk, maple syrup, and mashed bananas until they are well combined.
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.
Mix Wet and Dry Ingredients: Gradually add the dry ingredients to your wet mixture, stirring until just combined. Don’t overmix, this is important for achieving a perfect cake texture!
Bake the Cake: Pour the batter into your prepared baking dish and pop it into the oven. Bake for 45-55 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean when the cake is ready. The cake will be dense and very moist, just how we like it!
Make the Toffee Sauce: While the cake is baking, let’s whip up that luscious toffee sauce. In a medium stock pot over medium-low heat, melt the butter and brown sugar together, stirring frequently. Let it cook for about 10 minutes until the mixture is smooth. Stir in the heavy cream and vanilla extract, cooking for an additional 5 minutes (don’t let it boil). Remove from heat and pour it into a glass container to cool.
Add Toffee Sauce to Cake: Once your cake is done and slightly cooled, poke holes all over the top with a toothpick. Pour your cooled toffee sauce evenly over the cake, allowing it to soak in for at least an hour. Patience is key here!
Serve and Enjoy: Slice up that beautiful cake and serve it with extra toffee sauce if you like. Enjoy every rich, moist bite!
How to Serve Sticky Banana Bread Pudding Cake
This Sticky Banana Bread Pudding Cake is best served warm. You can add a scoop of vanilla ice cream on the side for extra indulgence, or even a dollop of whipped cream on top to elevate the experience. It’s also delicious on its own, so feel free to enjoy it just the way it is!
How to Store Sticky Banana Bread Pudding Cake
If you have leftovers (which might be unlikely because it’s that good), store the cake in an airtight container in the fridge. It should stay fresh for about 3-5 days. Just pop it in the microwave for a few seconds before serving, and it will taste just as delightful as when it was fresh out of the oven.
Tips to Make Sticky Banana Bread Pudding Cake
Use Ripe Bananas: The riper the bananas, the sweeter the cake! Look for bananas with plenty of brown spots; they’ll blend beautifully into the batter.
Don’t Overmix: Keep it gentle when combining wet and dry ingredients. Overmixing can lead to a tough cake, and we want it to be soft and tender.
Check Baking Time: Every oven is different, so keep an eye on your cake as it bakes. Check for doneness a few minutes early to avoid overbaking.
Variation
If you’re looking to mix things up, consider adding some chopped nuts or chocolate chips to the batter. Walnuts or pecans would provide a delightful crunch, while chocolate chips add a touch of decadence. You can also experiment with other extracts, like almond or coconut, for a unique flavor twist.
FAQs
Q: Can I freeze Sticky Banana Bread Pudding Cake?
A: Absolutely! Just ensure it’s wrapped tightly in plastic wrap and placed in an airtight container. It can be frozen for up to 3 months. To enjoy, simply thaw it in the fridge overnight and reheat as needed.
Q: Can I make this recipe vegan?
A: Yes! You can replace the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg) and use non-dairy milk and butter alternatives.
Q: What can I do if I don’t have buttermilk?
A: If you’re out of buttermilk, simply mix regular milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly, and you’re good to go!
Now, go ahead and gather your ingredients! With this Sticky Banana Bread Pudding Cake recipe, you’re bound to create something truly special in your kitchen. Happy baking!
Print
Sticky Banana Bread Pudding Cake
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful fusion of banana bread and bread pudding, drenched in homemade toffee sauce.
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 granulated sugar, brown sugar, and butter until light and fluffy. Mix in eggs, vanilla extract, buttermilk, maple syrup, and mashed bananas until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, kosher salt, and ground cinnamon.
- Gradually add dry ingredients to the wet mixture, 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, make the toffee sauce by melting butter and brown sugar in a pot, stirring frequently, then adding heavy cream and vanilla extract and 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 vanilla ice cream or whipped cream.
Notes
Store leftovers in an airtight container in the fridge for 3-5 days. Reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg