Sticky Banana Bread Pudding Cake Recipe – Irresistibly Moist and Delicious Dessert

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.

Sticky Banana Bread Pudding Cake Recipe – Irresistibly Moist and Delicious DessertPhoto byThe Salty Cooker

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.

Sticky Banana Bread Pudding Cake Recipe – Irresistibly Moist and Delicious DessertPhoto byThe Salty Cooker

For the Cake

• 2 cups 1.1 GF 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

For the Toffee Sauce

• 8 tbsp butter
• ¾ cup brown sugar packed
• ¾ cup heavy cream
• 1 tsp vanilla extract
• Shape

Instructions

• 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.
• 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!