Banana Bread Pudding Cake
Sticky banana bread pudding cake soaked in homemade toffee sauce, made with a corn-free gluten-free flour blend.
Prep25 min
Cook55 min
Chill / rest1 hr
DifficultyMedium
Makes9 squares
Credit: Original recipe by The Salty Cooker. See the original post on Instagram. We link instead of embedding so the creator gets the view.
Our version uses the cleanest organic ingredients, stays gluten-free, and avoids corn wherever we can. The original is shown exactly as the creator posted it.
squares
Our clean version
Ingredients
Cake
- 2 cups organic corn-free gluten-free 1-to-1 baking flour
- 2 tsp corn-free baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1 tsp organic ground cinnamon
- 1/3 cup organic cane sugar
- 1/3 cup organic brown sugar
- 1 cup mashed organic bananas (about 2)
- 1/3 cup pure organic maple syrup
- 2 tsp organic vanilla extract (corn-free)
- 3 pasture-raised organic eggs
- 3/4 cup organic cultured buttermilk
Toffee sauce
- 8 tbsp organic grass-fed butter
- 3/4 cup organic brown sugar, packed
- 3/4 cup organic grass-fed heavy cream (no added gums)
- 1 tsp organic vanilla extract (corn-free)
Save this recipe, get the meal plan
Join our weekly email and we will send you the free 7-day clean gluten-free meal plan with a combined shopping list.
One email a week, unsubscribe anytime. See our privacy policy.
Method
- Make the toffee sauce first: melt butter and sugar in a pot over medium-low heat about 10 minutes, stir in cream and vanilla, cook 5 more minutes without boiling, and set aside.
- For the cake, beat sugars and butter 3 minutes, mix in eggs, vanilla, buttermilk, maple syrup, and bananas, then fold in the dry ingredients.
- Bake at 350°F for 45-55 minutes in a greased 9x9 dish until a toothpick comes out clean.
- Poke holes in the warm cake, pour the toffee sauce over, and let soak at least 1 hour.
What we changed and why
- Kept the gluten-free option only, and chose a corn-free blend (many GF blends use cornstarch).
- Most baking powder contains cornstarch; choose one made with arrowroot or potato starch.
- Iodized table salt usually contains corn-derived dextrose; sea salt avoids it.
- Many vanilla extracts use corn-based alcohol; look for cane alcohol or use vanilla bean powder.
Items marked "check" need a quick label read: corn hides in starches, dextrose, and vinegar.
Original as posted
Ingredients
Cake
- 2 cups gluten-free 1-to-1 flour or all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1 tsp ground cinnamon
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 cup mashed bananas (about 2)
- 1/3 cup maple syrup
- 2 tsp vanilla extract
- 3 eggs
- 3/4 cup buttermilk
Toffee sauce
- 8 tbsp butter
- 3/4 cup brown sugar, packed
- 3/4 cup heavy cream
- 1 tsp vanilla extract
Method
- Make the toffee sauce first: melt butter and sugar in a pot over medium-low heat about 10 minutes, stir in cream and vanilla, cook 5 more minutes without boiling, and set aside.
- For the cake, beat sugars and butter 3 minutes, mix in eggs, vanilla, buttermilk, maple syrup, and bananas, then fold in the dry ingredients.
- Bake at 350°F for 45-55 minutes in a greased 9x9 dish until a toothpick comes out clean.
- Poke holes in the warm cake, pour the toffee sauce over, and let soak at least 1 hour.
Notes from our recipe log: Gluten-free with a 1-to-1 GF flour blend. Full printable recipe at thesaltycooker.com/sticky-banana-bread-pudding/.
Liked this one? Get one new family recipe each week.
More clean, gluten-free family recipes and a free 7-day meal plan at jkpadfam.com/free-meal-plan
Estimated nutrition
Per serving (1 of 9 squares), for our clean version. This is an estimate, not lab tested.
| Calories | 514 |
| Protein | 5.5 g |
| Carbohydrates | 80 g |
| Fat | 19.9 g |
Assumes: 9 squares from a 9x9 pan, all toffee sauce absorbed. Does not include the butter the method mentions for the cake (no amount listed).
Gear we use
- High-speed blender (our pick coming soon)
- Square baking dish (our pick coming soon)
- Heavy saucepan (our pick coming soon)
Some gear links may become affiliate links. We only recommend things we use.
Swap ideas
- Butter: Ghee (lactose and casein mostly removed); Virgin coconut oil; Avocado oil for savory cooking
- Heavy cream: Coconut cream
- Gluten-free 1-to-1 flour: Cassava flour (use about 3/4 the amount); Superfine almond flour plus 1 tbsp tapioca per cup, for cakes and quick breads
- Egg (in baking): 1 tbsp ground flax plus 3 tbsp water per egg, rested 5 minutes; 1/4 cup applesauce per egg in sweet bakes
- Sugar: Organic coconut sugar 1:1; Maple syrup (use 3/4 cup per cup of sugar and reduce liquid slightly)
- Maple syrup: Raw honey
