Sticky toffee and banana cake

This cake by Lakeland is the perfect blend of two of our favourite ingredients - toffee and banana!

Brought to you by Lakeland

A delicious recipe that is a perfect winter warmer!

Content continues after advertisements

Ingredients

For the cake

  • Sunflower or vegetable oil, for greasing
  • 175g dried chopped dates
  • ½ tsp bicarbonate of soda
  • 300ml boiling water
  • 175g wholemeal flour
  • 1 tsp baking powder
  • 125g date nectar
  • 50g butter, softened
  • 2 eggs
  • 2 tsp Nielsen-Massey Vanilla Bean Paste
  • 1 small ripe banana

For the sauce

  • 4 tbsp coconut oil
  • 4 tbsp Lucy Bee Organic Fair Trade Raw Lucuma Powder

Instructions

1
Preheat the oven to 180C/Gas 4. Grease and line the lid of the casserole dish with baking parchment.
2
Put the dates into a heatproof bowl with the bicarb and water. Leave to stand for 10 minutes, and allow to cool slightly.
3
Place the remaining cake ingredients in a food processor. Add the cooled dates and blend until smooth. Pour into the prepared lid and bake for 30 minutes, or until risen and cooked. Leave to cool.
4
Melt the coconut oil and stir in the lucuma powder until well blended. Cut the cake into pieces and serve topped with the sauce, either cold as a cake or warm as a pudding.
Last updated 2 months ago

More in Chocolate & Toffee Puddings


More in Pudding Recipes


Click here to sign in or register!

Click here to sign in or register!