Ingredients
Scale
- 2 cups gluten-free or all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
- 1 tsp ground cinnamon
- 8 tbsp butter
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 1 cup mashed bananas (about 2 bananas)
- ⅓ cup maple syrup
- 2 tsp vanilla extract
- 3 eggs
- ¾ cup buttermilk
- 8 tbsp butter (for toffee sauce)
- ¾ cup brown sugar (packed, for toffee sauce)
- ¾ cup heavy cream (for toffee sauce)
- 1 tsp vanilla extract (for toffee sauce)
Instructions
- Preheat your oven to 350°F (175°C) and spray a suitable baking dish with nonstick spray.
- In a large bowl, cream together granulated sugar, brown sugar, and butter until fluffy. Add eggs, vanilla extract, buttermilk, maple syrup, and mashed bananas; mix well.
- In another bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Pour the batter into the prepared dish and bake for about 45-55 minutes or until a toothpick comes out clean.
- While baking, prepare the toffee sauce by melting butter and brown sugar in a pot over medium-low heat; stir in heavy cream and cook until smooth.
- Allow the cake to cool slightly before poking holes in it with a toothpick; pour the cooled toffee sauce over top and let soak in.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 27g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg