This decadent dessert is what happens when you combine two of my favourite treats into one. Banana bread meets sticky toffee pudding in this sticky toffee banana cake. A gooey and flavourful banana date sponge cake topped with toffee sauce. Best served warm on a chilly autumn day!
Related: Sticky Toffee Pudding Is The Fall Dessert You Need (Trust Us)
ingredients
For the cake:
For the sauce:
directions
For the cake:
Preheat the oven to 350°F. Lightly grease an 8-inch square baking dish.
To a small mixing bowl, add dates, boiling water and baking soda. Stir to combine. Let stand for 15 minutes. Using an immersion blender, pulse until dates are roughly chopped, but not fully pureed. Set aside.
In a large mixing bowl cream together butter, molasses and brown sugar until fluffy. Add the eggs one at a time, followed by the vanilla extract, dates and banana. Beat until smooth.
Sift in the flour, baking powder and salt. Stir until the batter comes together.
Transfer the batter to the prepared baking dish and bake until the top bounces back to touch, about 20 to 25 minutes.
For the sauce:
As the cake bakes, prepare the sauce. Over low heat, melt butter, brown sugar, and molasses until well combined.
Continuously stirring, add heavy cream. Bring mixture to a gentle simmer over medium-low heat. Remove from heat.
Piece the top of the cake with a fork or knife and pour half the sauce overtop while the cake is warm from the oven. Let stand for 10 minutes to allow the sauce to soak in.
When ready to serve, slice and drizzle with remaining sauce.
