Banana Sticky Toffee Pudding

• servings: Divide into 9 or 16 serv
• total time: 1 hour 15 minutes

Ingredients

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Banana Pudding Cake:

1 cup (265g) pitted medjool dates, chopped

1/4 cup (58g) salted butter, melted

1 tsp (6g) baking soda

1 tsp (4g) baking powder

3/4 cup (180ml) boiling water

1 cup (250g) mashed ripe bananas

1 cup (240g) greek yogurt, at room temperature @FAGE

1 cup (220g) brown sugar (preferably dark)

1 egg, at room temperature

1 tsp (4g) vanilla extract

2 cups (260g) all-purpose flour @Bob’s Red Mill

2 tsp (5g) cinnamon

1/2 tsp (3g) salt

Banana Toffee Sauce:

1/2 cup (113g) salted butter

1/2 cup (110g) brown sugar

6 tbsp (88g) mashed ripe banana

1/4 cup (60ml) heavy cream

2 tbsp (35g) maple syrup

1 tsp (4g) vanilla extract

Directions

Preheat the oven to 350F. Grease an 8x8” baking pan with butter, then line with parchment paper. Set aside.

Start by soaking the dates. In a measuring cup or medium bowl, combine the dates, butter, baking soda, and baking powder. Pour the boiling water on top and stir. Let sit for 10 mins, or until cool and the dates have softened.

In a medium bowl, whisk together the flour, cinnamon, and salt. Set aside.

Once the dates have softened, pour the mixture into a blender or use an immersion blender to blend until a paste forms.

In a large bowl, combine the date paste mixture, mashed bananas, greek yogurt, brown sugar, egg, and vanilla. Whisk to combine.

Add the dry ingredients to the wet, and use a wooden spoon or spatula to mix until just combined (the batter will be lumpy). Scoop or pour the batter into the prepared pan, and spread into an even layer.

Bake at 350F for 55-65 mins, or until a toothpick inserted into the middle comes out with moist crumbs.

While the cake is baking, prepare the banana toffee sauce.

In a medium pot or pan over medium heat, combine the butter, brown sugar, mashed banana, heavy cream, maple syrup, and vanilla. Bring to a simmer for 5 mins, until bubbling and slightly thickened. Then remove from heat. Strain the mixture into a bowl, pressing against the strainer with a spatula to get all of the gooey sauce out.

Use a skewer or fork to poke holes all over the surface of the cake. Pour 2/3 of the toffee sauce all over the top.

Serve warm with a scoop of vanilla ice cream, and an extra drizzle of the banana toffee sauce.

Enjoy!