BANANA STICKY TOFFEE PUDDING CAKE
Serves 835 mins prep45 mins cook
This recipe goes out to anyone who thinks they *don’t* like sticky toffee pudding cake — let me change your mind 😌 It’s soft, spongey, warming, and incredibly delicious ✨ Literally a hug in cake form
0 servings
What you need
Instructions
Preheat the oven to 350F. Grease an 8” or 9” square baking pan with butter. Set aside. In a medium bowl, add the dates and pour the boiling water on top. Let sit for 10 minutes to allow the dates to soften. Then, place the dates and water into a food processor or blender and pulse until fine (you want small bits, not fully a puree). Add in the baking soda, and set aside. In a medium bowl, sift together the flour, baking powder, and salt. Set aside. In a separate large bowl, whisk together the coconut oil and sugar. Add in the melted butter and whisk. Then add the eggs and vanilla. Whisk until smooth. Add the flour mixture into the wet mixture, and stir with a wooden spoon or spatula until combined. Add in the dates and banana, and mix until incorporated, the batter will look a little lumpy, that’s okay! Pour the batter into the prepared pan. Bake at 350F for 20-23 minutes or until the center is just set (don’t over bake). Remove from the oven and place on a wire cooling rack, but leave the cake in the pan! While the cake is in the oven, combine all of the ingredients for the caramel sauce in a medium bowl. Use a skewer or the end of a utensil to poke holes across the surface of the pudding cake. Pour the caramel sauce over the pudding cake, and let soak for 10 minutes. Cut into squares and serve warm with whipped cream or ice cream if desired. Enjoy!View original recipe