Bread Pudding Cake with Caramelized Bananas. Stir in flour mixture until blended. Stir in walnuts; spread in pan. Sprinkle with the salt; top with the banana slices.

Stir in the brown sugar and cook, stirring to dissolve. Stir in the cream, vanilla and a pinch of salt and gently bring the. This is a dense cake, similar to banana bread in cake form. You can have Bread Pudding Cake with Caramelized Bananas using 11 ingredients and 9 steps. Here is how you cook it.

Ingredients of Bread Pudding Cake with Caramelized Bananas

You need 1 of Banana.
Prepare 1/2 tbsp of Lemon juice.
Prepare 200 ml of Milk.
You need 1 1/2 tbsp of Sugar.
It's 2 of Eggs.
Prepare 1 of White bread (from an 8-slice loaf).
It's 100 ml of Heavy cream.
Prepare 1/2 tbsp of Rum.
It's of Camamel sauce.
Prepare 3 tbsp of Sugar.
It's 2 tsp of Water.

The pudding and sour cream help the cake stay incredibly moist and the glaze is heaven sent — rich, buttery, intensely caramel-flavored—and takes an already stellar cake to the next level. This is one of my favorite recipes in the book. Line a large rimmed baking sheet with parchment paper. Sprinkle ¼ cup sugar and ½ tsp. cinnamon evenly over parchment.

Bread Pudding Cake with Caramelized Bananas instructions

Make the caramel sauce. Add the sugar and water to a sauce pan and turn on the heat. Once it turns dark brown, turn off the heat, and immediately pour it into the mold..
Mash the banana with a fork and sprinkle over some lemon juice. Cut the white bread into 1 cm cubes..
Add the milk and sugar into a pot and turn on the heat. Turn off the heat once the sugar dissolves. (Do not let it boil.).
Put the eggs in a bowl and whisk. Add the milk mixture from Step 3 and heavy cream. Mix well and strain through a tea strainer..
Add the bananas, white bread, and rum into the mixture from Step 4 and pour into the mold from Step 1. Let rest for about 15 minutes to let the bread soak up the pudding mixture..
Place the mold into a baking pan filled with water and bake for about 50 minutes in a 150℃ oven. Once cooled, chill the pudding cake in the fridge without removing it from the mold..
Remove the pudding cake from the mold. Run a knife around the edge..
Flip it over onto a plate to remove from the mold..
I used a really well-ripened banana..

Arrangethe caramelized banana slices evenly on top of the loaf and drizzle with any remaining caramel. I will personally guarantee that you will love this recipe, because it's an adaptation of the extremely popular banana cake I used to make at my old bakery. Or try cinnamon-raisin banana bread pudding (made in a slow cooker!), tropical bread pudding or roasted banana bread pudding. This cake is similar to a very decadent banana bread with the addition of rich caramel flavor. The texture is wonderfully moist- not quite cake, and not quite pudding.