Sticky Toffee and Banana Cake

This cake by Lakeland is the perfect blend of two of our favourites!

Brought to you by Lakeland

 

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
Method:
  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.

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