Sticky Banana Pudding with Cinnamon Toffee Sauce

Cook Time 1 hour

Servings 6

Ingredients

125g unsalted butter, room temperature, halved

1 cup dates, pitted, chopped and soaked in ¾ cup boiling water 

1 tsp baking soda 

1½ cup plain flour 

1 tsp baking powder

1¾ cup brown sugar

2 eggs

2 ripe bananas, mashed (approx. 1 cup), plus extra for serving

300ml cooking cream 

1 tsp cinnamon, plus extra for serving

Pinch salt 

Vanilla Cream

300ml thickened cream 

1 tsp vanilla extract 

2 tbsp caster sugar 

Method

Preheat the oven to 160°C and grease a 22 cm square or round cake tin.

To the soaked dates, add the baking soda and set aside to soften.

In the bowl of a stand mixer fitted with the paddle attachment, beat half of the butter with ¾ cup of the brown sugar on medium speed for 2-3 minutes until fluffy in texture. Add in the eggs, one at a time then beat in the flour, baking powder and salt. Fold through the date mixture and mash bananas, until just combined. Do not overmix. 

Pour batter into tin and bake for 25-30 minutes until golden brown and a skewer inserted comes out clean. Remove from the oven and set aside. 

While pudding is baking, combine the cream, remaining 1 cup of brown sugar, remaining butter and 1 tsp cinnamon in a small saucepan on medium heat. Simmer for 1-2 minutes until the sauce thickens slightly and becomes deep golden brown in colour. 

Using a fork or skewer, poke holes all over the pudding and pour half the hot toffee sauce all over the cake, allowing the pudding to soak up the sauce. Reserve the rest of the sauce for serving. 

Whisk the thickened cream, vanilla and caster sugar until soft peaks form.

Serve warm pudding with remaining toffee sauce, vanilla cream, cinnamon and fresh banana slices.