Name: Sticky Banana Bread Pudding Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp kosher salt; 1 tsp ground cinnamon; 8 tbsp butter; 1/3 cup granulated sugar; 1/3 cup brown sugar; 1 cup mashed bananas; 1/3 cup maple syrup; 2 tsp vanilla extract; 3 eggs; 3/4 cup buttermilk; 8 tbsp butter (for sauce); 3/4 cup packed brown sugar (for sauce); 3/4 cup heavy cream; 1 tsp vanilla extract (for sauce)

I make this Sticky Banana Bread Pudding Cake when I want a dessert that feels extra warm, soft, and comforting. It brings together sweet ripe bananas, cozy cinnamon, and a buttery homemade toffee sauce that sinks into every bite. I love serving it for family gatherings, holidays, or any time I want a dessert that tastes rich, homemade, and memorable.

Why You’ll Love This Recipe

I love this recipe because it feels like the perfect mix of banana cake and bread pudding in one cozy dessert. The cake stays wonderfully moist, and the warm toffee sauce adds a rich finish that makes every slice feel special. I also like that the ingredients are simple and familiar, which makes it easy for me to bake without much stress. This is the kind of dessert I can bring to the table when I want something comforting, sweet, and crowd-pleasing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

I divide this recipe into two simple parts: the cake and the homemade toffee sauce.

For the cake:

2 cups all-purpose flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp kosher salt

1 tsp ground cinnamon

8 tbsp butter

1/3 cup granulated sugar

1/3 cup brown sugar

1 cup mashed bananas

1/3 cup maple syrup

2 tsp vanilla extract

3 eggs

3/4 cup buttermilk

For the toffee sauce:

8 tbsp butter

3/4 cup packed brown sugar

3/4 cup heavy cream

1 tsp vanilla extract

Directions

I start by preheating the oven to 350°F (175°C) and greasing a deep baking dish so the cake releases easily after baking.

I cream together the butter, granulated sugar, and brown sugar in a large mixing bowl until the mixture looks light and fluffy. This step helps create a soft and tender texture.

Next, I add the eggs, vanilla extract, buttermilk, maple syrup, and mashed bananas. I mix everything until the batter looks smooth and well combined.

In a separate bowl, I whisk together the flour, baking powder, baking soda, kosher salt, and cinnamon. I like doing this first so the dry ingredients blend evenly.

I gradually add the dry ingredients into the wet mixture, stirring gently until just combined. I am careful not to overmix because I want the cake to stay soft and moist.

I pour the batter into the prepared baking dish and bake it for 45 to 55 minutes. I check for doneness by inserting a toothpick into the center. When it comes out clean, I know the cake is ready.

While the cake bakes, I make the toffee sauce. I melt the butter and brown sugar in a saucepan over medium-low heat, stirring often until everything is smooth.

Then I add the heavy cream and vanilla extract and cook the sauce gently until it thickens slightly. I keep the heat low and make sure it does not boil.

Once the cake is baked and slightly cooled, I poke holes all over the top with a toothpick. I pour the warm toffee sauce evenly over the cake and let it soak in for at least 1 hour before serving. This final step gives the dessert its sticky, rich, and irresistible finish.

Servings and timing

I get 12 servings from this recipe, which makes it a great dessert for sharing.

Prep Time: 20 minutes

Cooking Time: 55 minutes

Total Time: 75 minutes

Yield: 12 servings

Calories: 320 kcal per serving

Variations

I like changing this recipe in small ways depending on the occasion. I sometimes add chopped pecans or walnuts for a little crunch. When I want even more warmth, I add a pinch of nutmeg along with the cinnamon. I also like using dark maple syrup for a deeper flavor. For a more dessert-like presentation, I serve it with whipped cream or a scoop of vanilla ice cream. When I want a slightly richer banana flavor, I use very ripe bananas with lots of brown spots.

Storage/Reheating

I store any leftovers covered in the refrigerator for up to 4 days. The cake stays moist because of the sauce, which makes it just as enjoyable the next day.

When I want to reheat a slice, I warm it in the microwave for about 20 to 30 seconds until soft and heated through. If I am reheating a larger portion, I cover it with foil and warm it in a low oven until it is heated evenly. I like serving it warm because the toffee sauce becomes extra soft and delicious.

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FAQs

Can I use overripe bananas for this recipe?

I actually prefer using overripe bananas because they are sweeter, softer, and easier to mash. They also give the cake a stronger banana flavor.

Can I make this cake ahead of time?

I can make this cake ahead of time and store it in the refrigerator once it has cooled completely. I find that the flavor gets even better after the sauce has more time to soak in.

What kind of baking dish works best?

I like using a deep baking dish because this cake is very moist and needs room to bake evenly. A dish that is too shallow may not hold the batter and sauce as well.

Can I freeze Sticky Banana Bread Pudding Cake?

I can freeze it, although I prefer the texture fresh or refrigerated. If I freeze it, I wrap it tightly and thaw it in the refrigerator before reheating.

Why do I poke holes in the cake before adding the sauce?

I poke holes in the cake so the toffee sauce can soak deep into the crumb. This gives the dessert its sticky texture and helps every bite taste rich and buttery.

Conclusion

I love how this Sticky Banana Bread Pudding Cake turns simple pantry ingredients into a dessert that feels warm, rich, and comforting. The soft banana cake and buttery toffee sauce make it perfect for holidays, family dinners, or any cozy moment at home. When I want a dessert that feels easy to make but impressive to serve, this is one of my favorite recipes to bake.

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