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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!

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30 mins

Cooking Time

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

Preheat the oven to 180C/Gas 4. Grease and line the lid of the casserole dish with baking parchment.

Put the dates into a heatproof bowl with the bicarb and water. Leave to stand for 10 minutes, and allow to cool slightly.

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.

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 4 months ago