Preheat the oven to 350°F (175°C) and grease a baking dish with butter or non-stick spray.

In a bowl, cream together room-temperature butter, granulated sugar, and brown sugar for 3-4 minutes until light and fluffy.

Add eggs one at a time and mix well, then fold in vanilla extract, buttermilk, maple syrup, and mashed bananas until the batter is smooth.

In a separate bowl, whisk together the flour, baking powder, baking soda, kosher salt, and ground cinnamon.

Gradually add the dry ingredients to the wet mixture, folding gently until just combined.

Pour the batter into the greased dish and bake for 45-55 minutes until a toothpick comes out clean.

For the toffee sauce, melt butter and brown sugar in a saucepan on medium-low heat for 5-7 minutes until sugar melts and bubbles.

Lower heat and stir in heavy cream and vanilla; cook for 5 more minutes until smooth.

Let the pudding cool for 10 minutes, poke holes in it, then pour the toffee sauce over it and let it soak for 1 hour.

Serve warm with additional toffee sauce, ice cream, or whipped cream.