Sticky Toffee Banoffee Cake

Name: Sticky Toffee Banoffee Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 200g dates, pitted; 250ml boiling water; 1 tsp baking soda; 100g butter, softened; 150g brown sugar; 2 eggs; 180g self-raising flour; 300ml cream, whipped; 2 bananas, sliced; 200g caramel sauce (bought or homemade); chocolate shavings to decorate

An Australian mashup of sticky toffee pudding and banoffee pie, reimagined in layered cake form. Pouring boiling water over the dates with a little baking soda before mashing them into the batter is what softens them completely, giving the cake its dense, sticky toffee character.

Total time

45 min

Prep

20 min

Cook

25 min

Difficulty

medium

Cuisine

Australian

vegetarian

Ingredients

200gdates, pitted

250mlboiling water

1 tspbaking soda

100gbutter, softened

150gbrown sugar

2eggs

180gself-raising flour

300mlcream, whipped

2bananas, sliced

200gcaramel sauce (bought or homemade)

chocolate shavingsto decorate

Instructions

Pour boiling water over dates with baking soda. Rest 10 minutes then mash.

Beat butter and sugar. Add eggs. Fold in flour and date mixture.

Bake in two 20cm tins at 180 degrees C for 25 minutes.

Cool. Fill and top with whipped cream, banana slices and caramel sauce.

Decorate with chocolate shavings.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

717

Protein

10.4g

Fat

38.9g

Carbs

88g

Fiber

2.9g

Sodium

677mg

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