I bake this when the house feels quiet and needs a warm lift. Ripe bananas lean into maple and cinnamon. Soft cake drinks a deep toffee pool. We cut a square and steam rises. The fork sinks and the crumb holds. Each bite lands sweet and calm and I swear time moves slow. This banana pudding recipe brings the comfort I grew up with yet adds a tender cake base. We keep the method simple so it stays friendly on a weeknight. I mash fruit, whisk a few pantry staples, and let the oven handle the heavy work. It tastes like the best corner of banana bread with a glossy pudding finish. You can call it a pudding cake recipe or a bread pudding recipe easy and both fit. Friends ask for seconds and I nod since I do too. The sauce slides into tiny holes and sets a silky top. Try it warm and save a square for tomorrow since the flavor rests and grows. If you love a southern banana pudding recipe or a banana pudding cake recipe or even a healthy banana pudding recipe made with balance in mind, this one answers. The steps stay clear. The payoff feels big and true.
Table of Contents
- 1 Key Takeaways
- 2 Easy Sticky Banana Bread Pudding Recipe
- 3 Ingredients for Sticky Banana Bread Pudding
- 4 How to Make Sticky Banana Bread Pudding
- 5 Tips for Making Sticky Banana Bread Pudding
- 6 Making Sticky Banana Bread Pudding Ahead of Time
- 7 Storing Leftover Sticky Banana Bread Pudding
- 8 Try these desserts next
- 9 Sticky Banana Bread Pudding
- 10 Nutrition
1) Key Takeaways
Elena here from Elena Cooks. I bake this glossy pan when ripe bananas sit on the counter and ask for a hug. Warm spice meets soft crumb. A silky sauce sinks in and turns the edge sticky and sweet. This dessert reads cozy yet still neat on a plate.
The method stays simple and steady. We whisk pantry items. We fold fruit. We let gentle heat do the heavy lift. A banana pudding recipe can feel fussy. This one stays calm and friendly.
The cake cuts clean. The flavor blooms as the sauce settles. Serve warm for a soft spoon feel or cool for tidy squares. Either way the room goes quiet for a minute. Then we all ask for one more bite.
2) Easy Sticky Banana Bread Pudding Recipe
I call this my weeknight banana pudding recipe and I mean it. This banana pudding recipe brings a tender crumb and a gentle custard feel. I whisk a few bowls. I slide the pan in the oven. The house smells like a hug from grandma.
The batter holds mashed bananas and warm cinnamon. Maple brings a round note. Butter gives body and shine. The result lands like a pudding cake recipe with a soft bite and a gloss on top.
Friends ask for the banana pudding cake recipe and I smile since the steps fit on a sticky note. If you want a banana pudding recipe easy that still tastes rich and real you are in the right kitchen. Elena Cooks keeps it cozy and clear.
3) Ingredients for Sticky Banana Bread Pudding
Ripe bananas mashed until soft and speckled. Sweet aroma leads the mix and keeps the crumb tender.
All purpose flour or a one to one gluten free blend for a light structure that stays moist without heaviness.
Baking powder for lift so the crumb rises and stays soft.
Baking soda to balance the bananas and help browning.
Kosher salt a small pinch that wakes up every bite.
Cinnamon warm and gentle so the banana still leads.
Butter soft at room temp so it creams with sugar and adds body.
Granulated sugar for clean sweetness and a fine crumb.
Brown sugar for a caramel note that pairs with the sauce.
Maple syrup a little thread that rounds the flavor without heaviness.
Vanilla extract to lift the aroma and tie the sauce to the cake.
Eggs three large for structure and a silky crumb.
Buttermilk for tenderness and a gentle tang.
Heavy cream for the toffee pool that soaks the warm cake.
4) How to Make Sticky Banana Bread Pudding
Step one Heat the oven to three hundred fifty F. Grease a deep nine inch square dish or a similar pan. This gives the sauce room to settle.
Step two Cream butter with both sugars until light. The mix should look pale and fluffy. This traps tiny air and keeps the crumb soft.
Step three Whisk flour baking powder baking soda salt and cinnamon in a second bowl. Keep the mix even and fine.
Step four Beat in eggs vanilla maple syrup mashed bananas and buttermilk with the butter mix. The batter should look smooth and glossy.
Step five Fold the dry mix into the wet mix. Stop when no dry streaks show. Spread the batter in the pan.
Step six Bake until the center sets and a pick comes out clean. Pull the pan to a rack.
Step seven Make the sauce. Melt butter with brown sugar then stir in cream and vanilla. The sauce turns silky and smooth.
Step eight Poke small holes across the warm cake. Pour the sauce slowly so it seeps in. Let the pan rest so the top sets with a soft shine.
5) Tips for Making Sticky Banana Bread Pudding
Use very ripe fruit. Speckles mean flavor and easy mash. The crumb stays tender and the kitchen smells like a bakery. For a classic banana pudding feel layer sliced fruit on top before the sauce.
Let the cake rest after the pour. The sauce needs a quiet minute to find every path. Warm servings feel like creamy banana pudding and cool squares slice like a tidy pudding cake.
If you track sweets with balance in mind try a healthy banana pudding recipe swap and trade part of the cream for milk. The texture still lands lush. For a party lean into a southern banana pudding recipe twist and add vanilla wafer crumbs for crunch.
6) Making Sticky Banana Bread Pudding Ahead of Time
I bake the cake a day early when guests are due. I keep the sauce in a jar in the fridge. Before dinner I warm both and pour. The room fills with that soft banana note and we all feel ready for dessert.
For a creamy banana pudding vibe save a spoon of sauce to serve at the table. A light drizzle on each plate adds gloss and keeps the crumb plush.
This plan fits busy weeks. You get a homemade banana pudding mood without stress. Elena Cooks runs on make ahead moves and simple steps that hold up on a work night.
7) Storing Leftover Sticky Banana Bread Pudding
Cover the pan and chill for up to three days. The flavor deepens by day two. I cut neat squares for lunch boxes and small plates after dinner.
To reheat set a slice on a small dish and warm in short bursts until the center feels soft. The top should shine and the edges should feel tender.
For the freezer wrap slices tight and keep up to one month. Thaw in the fridge. Warm and spoon a little fresh sauce if you like a classic banana pudding texture.
8) Try these desserts next
9) Sticky Banana Bread Pudding
Banana Pudding Recipe Sticky Banana Bread Pudding Cake
Ingredients
For the Cake
- 2 cups all purpose flour or gluten free one to one blend
- 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 ripe bananas about 2 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
For the Cake
- Heat oven to 350 F. Grease a deep baking dish about 9 by 9 by 3 or 9 by 11 by 3.
- Beat butter with both sugars until light and fluffy about 3 minutes.
- Mix in eggs vanilla buttermilk maple syrup and mashed bananas until smooth.
- Whisk flour baking powder baking soda salt and cinnamon in a second bowl.
- Fold dry mix into wet mix until just combined. Do not overmix.
- Spread batter in the pan. Bake 45 to 55 minutes until a toothpick in the center comes out clean and the center no longer jiggles.
For the Toffee Sauce
- Melt butter and brown sugar in a pot over medium low heat. Stir until smooth.
- Stir in heavy cream and vanilla. Cook a few minutes until silky then pull from the heat to cool slightly.
- Poke holes all over the warm cake with a toothpick. Pour sauce over the top and let it soak at least 60 minutes.
10) Nutrition
Serving size one square from a nine by nine pan. Estimated values per serving. Energy about three hundred calories. Carbs about forty four grams. Protein about four grams. Fat about thirteen grams. Saturated fat about eight grams. Sodium about two hundred fifty one milligrams. Fiber about two grams. Sugar about thirty grams. Values vary with brand and pan size.
Recipe by Elena for Elena Cooks which lives at www.elenacooks.com
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