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Sticky banana bread pudding cake topped with caramel sauce and bananas

Sticky Banana Bread Pudding Cake

This delightful Sticky Banana Bread Pudding Cake combines the comforting flavors of banana bread with the rich texture of bread pudding, all drenched in a sweet, sticky sauce. It's a perfect dessert for any occasion, offering a warm and indulgent treat.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pudding Cake
  • 6 cups Stale bread cubed
  • 3 Ripe bananas mashed
  • 2 Eggs large
  • 2 cups Milk
  • 1/2 cup Granulated sugar
  • 1/4 cup Brown sugar packed
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Salt
Sticky Sauce
  • 1/2 cup Butter unsalted
  • 1 cup Brown sugar packed
  • 1/4 cup Heavy cream
  • 1/2 teaspoon Vanilla extract

Equipment

  • Baking dish
  • Large bowl
  • Whisk
  • Saucepan

Method
 

Pudding Cake
  1. Preheat oven to 350°F (175°C) and grease a baking dish. In a large bowl, combine bread cubes with mashed bananas.
  2. Whisk together eggs, milk, granulated sugar, brown sugar, vanilla extract, cinnamon, and salt. Pour this mixture over the bread and bananas, ensuring all bread is moistened, then let it sit for 10-15 minutes.
  3. Transfer the soaked bread mixture to the prepared baking dish and bake for 40-45 minutes, or until golden brown and set.
Sticky Sauce
  1. While the cake is baking, melt butter in a saucepan over medium heat. Stir in brown sugar and heavy cream, bringing the mixture to a gentle simmer for 2-3 minutes until slightly thickened.
  2. Remove from heat and stir in vanilla extract.
Serve
  1. Once the pudding cake is out of the oven, immediately pour the warm sticky sauce evenly over the top. Serve warm.

Notes

For best results, use slightly stale bread as it absorbs the custard mixture better. You can use brioche, challah, or day-old sandwich bread. This cake is best served warm with extra sauce or a scoop of vanilla ice cream.