Description
A delightful twist on classic desserts, merging banana bread with the indulgence of bread pudding, this cake is perfect for utilizing overripe bananas.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
- 1 tsp ground cinnamon
- 8 tbsp butter (for the cake)
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 1 cup mashed bananas (about 2 bananas)
- ⅓ cup maple syrup
- 2 tsp vanilla extract
- 3 eggs
- ¾ cup buttermilk
- 8 tbsp butter (for the toffee sauce)
- ¾ cup brown sugar (packed)
- ¾ cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a deep baking dish.
- Cream together the granulated sugar, brown sugar, and butter until fluffy.
- Add the eggs, vanilla extract, buttermilk, maple syrup, and mashed bananas, combining well.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
- Pour the batter into the prepared dish and bake for 45–55 minutes, or until a toothpick comes out clean.
- While it bakes, prepare the toffee sauce by melting butter and brown sugar over medium-low heat; stir in heavy cream and vanilla extract until smooth and slightly thickened.
- Once the cake is out of the oven and slightly cooled, poke holes on top and pour over the warm toffee sauce; let it soak for at least an hour before serving.
Notes
This cake can be served with vanilla ice cream or whipped cream. For extra flavor, consider adding chocolate chips or chopped nuts to the batter.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 25g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
Keywords: banana bread pudding, dessert, sticky cake, comfort food