If Sticky Toffee Pudding and Bananas Foster had a love child, this cake would be it!
I get most creative in the kitchen when I have odds and ends I want to use up. In this case, it was a couple of very brown bananas and leftover dates from my Apricot + Date Sourdough Bread. The easy option would have been to whip up another batch of Banana Bread, but I was in the mood for something different!
Introducing Sticky Toffee Banana Cake with a Vanilla Glaze. This little treat is rich and moist and oh so good! It gets its deep caramel-like sweetness and signature sticky texture from the Medjool dates, which are jam-packed into this 7-inch wonder! I’ve also added a long steep with Earl Grey tea to add another subtle undercurrent of flavor – you could try a spiced chai for a different taste!
I’ve included oven and instant pot options and a very simple swap to make this vegan! 👌🏽
Since I live alone, I tend to create smaller desserts. This recipe, as written, is intended for a mini bundt pan (7 inches in diameter). It can be doubled and will work in a standard bundt pan baked in the oven for 45-50 minutes.
STICKY TOFFEE BANANA CAKE
Time: 1 hour and 20 minutes
Servings: 8 slices
- 150 mL Boiling Water
- 2 Earl Grey tea bags (or spiced chai)
- 225 g Medjool dates
- 1/2 tsp Cinnamon
- 1/4 tsp Allspice or nutmeg
- 85 g Butter, room temperature (swap for vegan butter or solid coconut oil)
- 85 g White sugar
- 85 g Brown sugar or coconut sugar
- 2 Very Ripe bananas, mashed
- 170 g All-Purpose flour
- 1/4 tsp Salt
- 1.75 tsp Baking Powder
- If baking in the oven preheat to 350F if using the IP disregard.
- Bring a small pot of water to a boil, or use a tea kettle. Place the dates and tea bags in a heatproof bowl and cover with 150 mL boiling water. Let sit for 10 minutes.
- Remove the tea bags and discard them.
- Add the dates to a food processor and puree until smooth, add the cinnamon and allspice.
- Mix the flour, salt, and baking powder together. Set aside.
- Cream the butter and sugars together then add the mashed banana.
- Add the flour mixture until fully incorporated.
- Gently fold in the date puree.
- Pour the batter into the bundt pan, use a spoon to make sure it is even.
- If baking in the IP: add 3/4 cup water to the pot, place your trivet, and cover the bundt pan with aluminum foil. Close the IP and set to cook for 50 minutes on high pressure with a 15-minute natural release.
- If baking in the oven: bake at 350F for 35-40 minutes.
SAUCE
- 1/3 cup milk of choice (or heavy cream for a thicker option)
- 3/4 cup white sugar
- 1/4 cup butter (or vegan butter)
- 1/2 tsp vanilla extract
- 2 tbsp bourbon or rum (optional)
In a small saucepan, melt the butter over low heat. Stir in the sugar until dissolved, then add the milk/cream. Turn off the heat and add the vanilla and bourbon/rum.
