Description
A delightful fusion of banana bread and bread pudding, drenched in homemade toffee sauce.
Ingredients
Scale
- 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