Sticky Banana Bread Pudding: A Decadent Dessert Delight

Warm, moist banana cake soaked in rich toffee sauce—a comforting dessert perfect for any occasion.

Origins of Banana Bread Pudding

Banana bread pudding is a delightful fusion of two classic desserts: banana bread and traditional bread pudding. While bread pudding has roots in medieval Europe as a way to utilize stale bread, the incorporation of bananas adds a tropical twist, reflecting the fruit’s popularity in various cuisines.

In Middle Eastern cuisine, a similar dish called Masoub combines mashed bananas with ground bread, cream, and honey, often topped with nuts or cheese. This highlights the global appreciation for the combination of bananas and bread in desserts.

Ingredients

For the Banana Cake:

2 cups all-purpose flour (or gluten-free flour)
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon ground cinnamon
8 tablespoons (1 stick) unsalted butter, room temperature
⅓ cup granulated sugar
⅓ cup brown sugar
1 cup mashed ripe bananas (about 2 large bananas)
⅓ cup maple syrup
2 teaspoons vanilla extract
3 large eggs
¾ cup buttermilk

For the Toffee Sauce:

8 tablespoons (1 stick) unsalted butter
¾ cup brown sugar (packed)
¾ cup heavy cream
1 teaspoon vanilla extract

Step-by-Step Directions

Step 1: Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C).
Grease a deep baking dish (9x9x3″ or 9x11x3″) with nonstick spray or butter.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

Step 3: Prepare Wet Ingredients

In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add the mashed bananas, maple syrup, and vanilla extract. Mix until smooth.
Beat in the eggs one at a time.
Stir in the buttermilk until well combined.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.

Step 5: Bake the Cake

Pour the batter into the prepared baking dish.
Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for 10 to 15 minutes on a wire rack.

Step 6: Prepare the Toffee Sauce

In a saucepan 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, cooking for an additional 5 minutes. Ensure the mixture does not boil.
Remove from heat and let it cool slightly.

Step 7: Soak the Cake

Using a toothpick, poke holes all over the top of the slightly cooled cake.
Pour the warm toffee sauce evenly over the cake, allowing it to soak in for at least 1 hour.

Step 8: Serve

Slice the cake and serve with extra toffee sauce if desired.

Prep and Cook Time

Prep Time: 20 minutes
Cook Time: 55 minutes
Soaking Time: 1 hour
Total Time: Approximately 2 hours 15 minutes

Nutritional Information (Per Serving)

Calories: 300 kcal
Carbohydrates: 44 g
Protein: 4 g
Fat: 13 g
Saturated Fat: 8 g
Cholesterol: 68 mg
Sodium: 251 mg
Fiber: 2 g
Sugar: 30 g
Calcium: 100 mg
Iron: 1 mg

Tips for Success

Use overripe bananas for better sweetness and flavor.
Avoid overmixing the batter to keep the texture light.
This dessert tastes even better the next day after soaking in the sauce.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat slices in the microwave for 20 to 30 seconds for a warm, gooey treat.

Pairing Suggestions

Serve this banana bread pudding with:

Vanilla ice cream for a creamy contrast
Whipped cream for a light topping
Fresh berries to add brightness
Hot coffee or espresso to balance the sweetness

Variations to Explore

Masoub: A Middle Eastern variation using mashed bananas, bread, and honey.
Bananas Foster Bread Pudding: A New Orleans-style version using caramelized bananas.
Classic Bread Pudding: Add banana slices to a cinnamon custard base for a traditional twist.