Sticky Date Toffee Banana Bread Pudding (Vegan Gluten-Free)
Recipe adapted from Nourishing Amy.
Sticky Toffee Banana Bread pudding, this is a properly good pud!
INGREDIENTS
For the Cake:
180g medjool dates (pitted weight)
100g mashed banana (1 ripe banana)
120g thick coconut yoghurt
100ml plant-based milk
65g coconut or caster sugar, plus extra
1 bsp apple cider vinegar or lemon juice
175g GF plain flour
½tsp baking powder
½tsp bicarbonate of soda
50g chocolate chips
2 bananas, sliced lengthways
For the Caramelised Bananas:
2 firm bananas
1 tsp coconut oil
1 tsp maple syrup
For the Frosting:
150g thick coconut yoghurt
30g vegan caramel, vanilla or white chocolate protein powder (I used @macr0mike
For the Toffee Sauce:
1cup brown sugar
120g Coconut oil
⅔ cup Coconut cream
INSTRUCTIONS
Preheat the oven to 160Fan/180ºC and line and grease an 8-inch (20-cm) round cake tin with parchment paper.
Add the pitted dates to a bowl and cover with boiling water. Leave for 10 minutes to plump up.
Drain and add them to a blender with the banana and blend till smooth. Pour this mix into a large mixing bowl and whisk in the yoghurt, sugar, milk and apple cider vinegar.
Sift in the flour, protein powder, baking powder and bicarbonate of soda. Add the salt and whisk to a thick batter with no lumps. Fold in the chocolate chips.
Spoon the batter into the cake tin and smooth over the top. Press in the banana halves and sprinkle with some sugar (this helps them to caramelise). Bake in the middle of the oven to 1 hour, covering with foil after 45min. Let cool.
Slice the bananas into rounds and add to a non-stick pan with the coconut oil and maple syrup. Fry for 5-10 minutes, flipping over to make sure both sides are golden and sticky.
Whisk together frosting ingredients till light and fluffy.
Place all the toffee sauce ingredients in a medium saucepan and bring to the boil, stirring to dissolve the sugar. Simmer for 5 minutes to thicken a little.
Spread the frosting over the cake and lay the bananas on top, saving some for the top. Drizzle over the caramel sauce and top with any remaining bananas slices. slice and enjoy!
