Banana Bread Sticky Toffee Pudding
About this recipe
Everyone loves sticky toffee pudding, but I was determined to make it even better. This is where my Sticky Date Cake with Banana comes in—a match made in dessert heaven! It combines the comforting flavors of classic sticky toffee pudding with the much-loved moistness of banana bread. The result is a cake that's rich and indulgent, with that signature sticky sweetness, yet it’s lighter than the traditional version.
The addition of banana not only adds a natural sweetness but also enhances the cake’s texture, making it beautifully soft and moist. It’s the perfect upgrade to the classic recipe, offering that familiar banana bread vibe with an irresistible sticky toffee twist. Trust me, it’s the ultimate dessert for cozy nights in or special occasions when you want to impress.
Now, let's talk about the real star here—the caramel sauce. Made with golden syrup, it brings that deep, buttery flavor you crave but with a twist. Using golden syrup makes it more accessible, as it's easier to find than some specialty ingredients. Plus, the caramel can be prepared ahead of time. That means less fuss when it comes to serving—simply warm it up and pour it over the cake for that stunning final touch.
Whether you’re serving this with a scoop of vanilla ice cream or a dollop of clotted cream, it’s a dessert that demands attention. The combination of sticky dates, ripe banana, and a luxurious caramel sauce will have everyone reaching for seconds.
Ingredients
Sticky Toffee Banana Pudding:
- 200g dates
- 175ml boiling water
- 100g unsalted butter, melted
- 50g golden syrup
- 2 bananas
- 2 eggs
- 185g light brown sugar
- 275g self raising flour
- 1 tsp baking powder
- 1 tsp bicabonate of soda
- 1 tsp cinnamon
Sticky Toffee Sauce:
- 75g unsalted butter
- 75g dark brown soft sugar
- 2 tbsp golden syrup
- 150 ml double cream
Ingredients
Instructions
- Start by prepping those dates. Chop up your dates and pour 175ml of boiling water over them. Let them soak for about 10 minutes, then blend until smooth—think of it like making a rich, velvety date paste.
- While the dates are doing their thing, melt your unsalted butter and set it aside to cool slightly. Now, grab a large bowl and add the light brown sugar to the melted butter. Stir them together until the mixture looks like thick caramel—this is the foundation of our luscious cake.
- Next, beat in 2 eggs, one at a time, making sure each is fully incorporated before moving on. Your batter should start looking glossy and smooth.
- Pour in the blended date paste and follow up with 2 mashed bananas. The bananas add moisture and a natural sweetness, while the dates bring that signature sticky richness.
- Now it’s time to introduce the dry ingredients. Sift together self-raising flour, 1 teaspoon of baking powder, 1 teaspoon of bicarbonate of soda, and 1 teaspoon of cinnamon. Gently fold this dry mixture into the wet ingredients, mixing just until everything comes together. You don’t want to overdo it—aim for a batter that’s thick but smooth.
- Transfer your heavenly mix into a greased and lined cake tin. Bake at 180°C (350°F) for about 40-45 minutes, until a skewer inserted in the center comes out clean. The aroma will be irresistible at this point.
For the Sticky Toffee Sauce:
- In a saucepan, melt the unsalted butter over medium heat.
- Add the dark brown sugar and golden syrup to the melted butter. Stir constantly until the sugar is dissolved and the mixture is smooth and bubbling.
- Remove the saucepan from the heat and stir in the double cream. Be careful as it may bubble up when you add the cream.
- Place the saucepan back on low heat and simmer for a few minutes, stirring continuously until the sauce thickens to your desired consistency.
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