Sticky Banana Bread Pudding Cake
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This Sticky Banana Bread Pudding is my go-to when I’m in the mood for something sweet and comforting. It’s the kind of dessert that fills the kitchen with the warm, cozy scent of bananas and cinnamon, making it impossible to resist. I love making this on a lazy Sunday afternoon, knowing that the toffee sauce will soak in and turn this cake into a moist, sticky delight by the time dinner rolls around. It’s even better the next day after the flavors have had time to meld together. Plus, it’s easy to whip up with ingredients I usually have on hand, which makes it perfect for those last-minute dessert cravings.
Why You’ll Love Sticky Banana Bread Pudding Cake
- Comfort Food Vibes: This dessert is the ultimate comfort food, with warm banana flavors and a rich toffee sauce that feels like a cozy hug.
- Easy to Make: The recipe is straightforward, so you don’t need to be a baking pro to get it right.
- Crowd-Pleaser: It’s perfect for sharing, and trust me, everyone will be asking for seconds.
- Great for Leftovers: It actually tastes better the next day, so you can enjoy it all week long.
- Versatile: Whether it’s for a family dinner or a special occasion, this pudding fits the bill perfectly.
Ingredients Needed To Make Sticky Banana Bread Pudding Cake
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- 1:1 Gluten-free or all-purpose flour
- Baking powder
- Baking soda
- Kosher salt
- Ground cinnamon
- Granulated sugar
- Butter, room temp.
- Brown sugar
- Mashed bananas (approximately 2 bananas)
- Maple syrup
- Vanilla extract
- Eggs
- Buttermilk
For the Toffee Sauce
- Butter
- Brown sugar, packed
- Heavy cream
- Vanilla extract
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Sticky Banana Bread Pudding Cake
- Preheat the Oven: Set your oven to 350°F (175°C). Spray a deep baking dish with nonstick spray.
- Mix the Wet Ingredients: In a large bowl, cream together the sugars and butter until fluffy. Add the eggs, vanilla, buttermilk, maple syrup, and mashed bananas, and mix until smooth.
- Combine the Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Mix Wet and Dry Together: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don’t overmix.
- Bake the Cake: Pour the batter into the prepared dish and bake for about 45-55 minutes. The cake is ready when a toothpick inserted in the center comes out clean.
- Make the Toffee Sauce: While the cake is baking, melt the butter and brown sugar together in a pot over medium-low heat. Stir in the cream and vanilla, cooking until smooth. Remove from heat and let it cool.
- Add the Toffee Sauce: Once the cake is done and slightly cooled, poke holes all over it with a toothpick. Pour the cooled toffee sauce over the top and let it soak in for about an hour.
- Serve and Enjoy: Slice the cake and enjoy with extra toffee sauce if you like!
Commonly Asked Questions
Can I make this recipe ahead of time?
Yes, you can make this Sticky Banana Bread Pudding ahead of time. Prepare the cake and toffee sauce as directed, then store them separately. Pour the toffee sauce over the cake an hour before serving to give it time to soak in.
How should I store leftovers?
Leftovers should be stored in an airtight container in the refrigerator. The cake will stay moist and delicious for up to three days. If you have extra toffee sauce, keep it in a separate container and warm it up before serving.
Can I reheat the pudding?
Absolutely! To reheat, simply warm individual portions in the microwave for about 20-30 seconds or until warmed through. If you’ve stored extra toffee sauce, drizzle it over the top after reheating for an extra indulgent treat.
Can I use a different sauce instead of toffee?
While the toffee sauce adds a rich, caramel-like flavor, you can experiment with other sauces like chocolate or caramel if you prefer. Just keep in mind that the toffee sauce is what gives this pudding its signature flavor.
What’s the best way to check if the cake is done?
The best way to check for doneness is by inserting a toothpick into the center of the cake. If it comes out clean, with no wet batter sticking to it, the cake is done. Also, make sure the cake doesn’t jiggle in the center.
Can I freeze the pudding?
Yes, you can freeze this banana bread pudding. It’s best to freeze it without the toffee sauce. Once cooled, wrap the cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw in the fridge and add freshly made toffee sauce before serving.
Sticky Banana Bread Pudding Cake
Equipment
- Medium stock pot
- Measuring cups and spoons
- Glass container for toffee sauce
- Shape
Ingredients
For the Cake:
- 8 tbsp butter
- ⅓ cup granulated sugar
- ⅓ cup packed brown sugar
- 3 eggs
- 2 teaspoons pure vanilla extract
- ¾ cup buttermilk
- ⅓ cup maple syrup
- 1 cup mashed bananas (approximately 2 bananas)
- 2 cups all-purpose flour (1:1 gluten-free flour)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
For the Toffee Sauce:
- 8 tablespoons butter
- ¾ cup packed brown sugar (packed)
- ¾ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C). Spray a 9x9x3-inch or 9x11x3-inch deep baking dish with nonstick baking spray. Note: Using a larger baking dish will affect the bake time, so always check the cake for doneness with a toothpick.
- Prepare wet ingredients: In a large mixing bowl, cream together the granulated sugar, brown sugar, and butter for about 3 minutes until light and fluffy. Mix in the eggs, vanilla extract, buttermilk, maple syrup, and mashed bananas until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the gluten-free flour (or all-purpose flour), baking powder, baking soda, kosher salt, and ground cinnamon.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Bake the cake: Pour the batter into the prepared baking dish and bake for 45-55 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean and the cake should not jiggle. This cake will be dense and very moist.
- Make the toffee sauce: While the cake is baking, prepare the toffee sauce. In a medium stock pot over medium-low heat, melt the butter and brown sugar together, stirring frequently. Cook for about 10 minutes until the mixture is well combined and smooth. Stir in the heavy cream and vanilla extract, and cook for an additional 5 minutes, ensuring the mixture does not boil. The sauce should be silky smooth. Remove from heat and pour into a glass container to cool.
- Add toffee sauce to cake: Once the cake is done and slightly cooled, poke holes all over the top using a toothpick. Pour the cooled toffee sauce evenly over the cake, allowing it to soak in for at least 1 hour.
- Serve and enjoy: Slice the cake and serve with extra toffee sauce if desired. Enjoy this rich, moist treat!
Notes
Nutrition
I hope you love this Sticky Banana Bread Pudding as much as I do. It’s the kind of dessert that brings everyone back for seconds. The toffee sauce really takes it to the next level, so don’t be shy about pouring it on. Enjoy every warm, gooey bite!
Oh my goodness…this cake is incredible! I love banana bread, but this is a step up and so delicious! Thank you for sharing this recipe.
Ohlala!
This is heavenly!!!
Thank you for sharing such a wonderful recipe.
This is a keeper.
(I added about 1/8-1/4 tsp ginger to the flour mixture, because I like ginger.)
Can this be made ahead of time? What is the best way to store? Thank you!
Yes 🙂
If you bake the cake ahead of time, store in a airtight container until ready to serve. For the Toffee sauce, mstore in a airtight container until ready to sernce then move forward with the directions. If you planning to make the day before, follow original instructions
So amazing! This will now be on rotation. It’s so good and very easy to make. Thank you for sharing!
Thank you for this!
I was going to make this for a party, but I don’t have an 11×9 pan. Would a 9×13 metal baking pan work if I adjusted the time?
Absolutely!
Definitely must try!!! Looks Great!
I just made this, very good! Does it need to be refrigerated?
Leftovers should be stored in an airtight container in the refrigerator. The cake will stay moist and delicious for up to three days. If you have extra toffee sauce, keep it in a separate container and warm it up before serving.
Wanted to make a dessert with some overripe bananas I was initially thinking of tossing out. Thank goodness I found this because it turned out sooooo heavenly, i’m definitely making this again. I made it in a 9×13 and let it bake for ~40 minutes and it turned out perfect. Thanks for the recipe!
This was absolutely delicious and easy to make! I added walnuts for a little crunch. Will definitely be making it again!
salted or unsalted butter?
salted 🙂
If I don’t have salted butter, would it be okay to use unsalted? Should I adjust the amount of salt I put then?
you can absolutely use unsalted and add 1/8 teaspoon of salt
What is shown in the photo on top? Is that ice cream? I love the idea of a whipped vanilla mousse or something! Thank you!
I topped it with ice cream 🙂 but yes! whipped vanilla mousse would be lovely!
Wow! This is delicious! I can’t believe how moist it came out. Everyone gave it a thumbs up.
Should the eggs and butter be room temperature? Thanks!
The butter yes. Eggs if you have time to do so
This is going to be a cake I bake again and again because it is just that delicious. My favorite part was the toffee sauce pour over. I’m not a baker but the recipe and measurements very easy to follow. Gonna top with extra banana slices and cool whip. This cake will definitely be a crowd pleasure!
What if we dont have buttermilk? Can we use regular milk? Or oat milk?
You can make your own 🙂 to the regular milk, add 2 teaspoons of regular vinegar or lemon juice
Amazing cake ! Will be my monthly cheat day cake ! And lovely lady , very sweet and responsive! This recipe is absolutely delicious ! Everyone loved it today at work ! I am not a baker at all but all your recipes are very easy to make and taste amazing ! Thank you !
Keep doing your amazing work 🙂
Everyone raved about this cake. Said it was a “restaurant level” dessert. It’s an elevated banana bread. So yummy! Will make again!
Thus is absolutely delicious..and easy to make.. Thank you for the wonderful recipe.
Oh my goodness, this cake is beyond words delicious, and that toffee sauce, I could bathe in it. I used my springform pan because I do not have a 3″ pan and it came out great, I did put parchment paper on the bottom. This will become something I make often, a great switch from banana bread for over ripe banana.
It sounds awesome but when I try to send it to Pinterest it just spins and spins. 🙁
I am sorry this is happening. I have just tried this and seems to be working correctly
Heartwarming just like the cake.
This is seriously delicious – baking it two weekends in a row. Probably the best dessert I’ve ever baked. The toffee sauce is amazingggg.
🫶🫶
Hello! What gluten-free flour and dairy free option do you use?
Hello!
Danielle likes Bob’s Red Mill and Kite Hill