Description
Ultimate comfort dessert combining banana bread with rich bread pudding texture, soaked with homemade toffee sauce
Ingredients
For the Cake:
2 cups all-purpose flour or 1:1 gluten-free flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
8 tablespoons butter, room temperature
1/3 cup granulated sugar
1/3 cup brown sugar
1 cup mashed bananas (about 2 large bananas)
1/3 cup maple syrup
2 teaspoons vanilla extract
3 large eggs
3/4 cup buttermilk
For the Toffee Sauce:
8 tablespoons butter
3/4 cup brown sugar, packed
3/4 cup heavy cream
1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F. Spray your 9x9x3-inch or 9x11x3-inch deep baking dish with nonstick spray and set it aside.
2. In your large bowl, cream together the butter and both sugars until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla, buttermilk, maple syrup, and mashed bananas until everything is smooth and well combined.
3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Gradually add the dry mixture to your wet ingredients. Stir just until combined and no flour pockets remain.
4. Pour the batter into your prepared dish. Bake for 45-55 minutes. The cake is done when a toothpick inserted in the center comes out clean and the top doesn’t jiggle.
5. While the cake bakes, melt butter and brown sugar together in a saucepan over medium-low heat. Stir frequently for about 10 minutes until smooth and combined. Stir in the heavy cream and vanilla. Cook for another 5 minutes. The sauce should be silky smooth. Remove from heat and pour into a glass container to cool.
6. Once the cake is slightly cooled, poke holes all over the top with a toothpick. Pour the cooled toffee sauce evenly over the entire cake. Let it sit for at least 1 hour. Serve warm with vanilla ice cream or whipped cream.
Notes
The cake is dense and very moist by design.
Using a larger baking dish will reduce bake time, so always test with a toothpick.
Pour the toffee sauce while both the cake and sauce are warm for best absorption.
You can substitute buttermilk with regular milk plus 2 teaspoons of vinegar or lemon juice.
Store covered at room temperature for up to 2 days or refrigerate for up to 1 week.
Freeze cake without toffee sauce for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American