Sticky Banana Bread Pudding Cake

Step 1

Preheat Oven: Preheat the oven to 350°F (175°C). Spray a 9x9x3” or 9x11x3” 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.

Step 2

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.

Step 3

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.

Step 4

Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Serve and Enjoy: Slice the cake and serve with extra toffee sauce if desired. Enjoy this rich, moist treat!