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Sticky Banana Bread Pudding Cake

Sticky Banana Bread Pudding Cake That's Pure Comfort Bliss

This Sticky Banana Bread Pudding Cake transforms ripe bananas into a delightful gluten-free dessert bursting with comforting flavors and drizzled with warm toffee sauce.
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Prep Time 15 minutes
Cook Time 50 minutes
Soaking Time 1 hour
Total Time 2 hours 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 4 pieces Ripe Bananas Ensure bananas are very ripe for maximum sweetness.
  • 0.75 cups Granulated Sugar Adds sweetness and helps the cake rise beautifully.
  • 0.5 cups Brown Sugar Deepens flavor and retains moisture for a tender texture.
  • 0.5 cups Butter Use unsalted for better control over salt levels.
  • 3 pieces Eggs Acts as a binding agent.
  • 1 teaspoon Vanilla Extract Enhances flavor. Almond extract can be used as a twist.
  • 1 cups Buttermilk Adds moisture; substitute with milk and vinegar if needed.
  • 0.25 cups Maple Syrup Enriches the cake.
  • 2 cups Gluten-Free Flour Provides structure; use according to dietary needs.
  • 1 teaspoon Baking Powder Essential leavening agent.
  • 1 teaspoon Baking Soda Essential leavening agent.
  • 0.5 teaspoon Kosher Salt Balances sweetness.
  • 1 teaspoon Ground Cinnamon Infuses warmth and spice; optional.
For the Toffee Sauce
  • 1 cup Heavy Cream Essential for a rich, creamy sauce.
  • 1 cup Additional Toppings Optional nuts or chocolate chips.

Equipment

  • baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a baking dish with nonstick spray.
  2. Cream together the granulated and brown sugars with soft butter until light and fluffy. Then, mix in eggs, vanilla extract, buttermilk, maple syrup, and mashed bananas.
  3. In a separate bowl, whisk together gluten-free flour, baking powder, baking soda, kosher salt, and ground cinnamon. Gradually add to the wet mixture until just combined.
  4. Pour the batter into the prepared baking dish and bake for 45-55 minutes until golden brown.
  5. While baking, melt butter and brown sugar in a saucepan over medium-low heat, then add heavy cream and vanilla, stirring for 5 minutes.
  6. Poke holes in the cooled cake and drizzle with warm toffee sauce. Let sit for at least 1 hour.
  7. Cut into squares and serve warm, adding more sauce or a scoop of ice cream if desired.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 22gVitamin A: 500IUVitamin C: 3mgCalcium: 80mgIron: 1mg

Notes

Ensure your bananas are very ripe for maximum sweetness and mix the batter until just combined for a moist texture.

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