Banana Sticky Date Cake

Ingredients

Cake

• 1 ⅔ cups chopped dates
• 1 ½ cups water
• 2 tsp baking soda
• 3 medium bananas (or 4 small)
• ¼ cup coconut sugar
• ¼ cup plant-based yoghurt (soy or coconut yoghurt work great!)
• 1 tsp vanilla extract
• 2 ½ cups self-raising flour (GF)

Peanut coconut custard

• ¾ cup coconut cream (refrigerated)
• 1 tbsp peanut butter
• 1 tbsp honey
• 1 tsp vanilla extract
• ¼ cup almond milk (or any plant-based milk of your choice)

Method

Cake

1. Pre-heat oven to 160℃. Grease bundt tin, cupcake tin, cake tin or loaf tin.
2. Place 1 ⅓ cups chopped dates, 1 ½ cups water and 2 tsp baking soda into a saucepan and bring to the boil, stirring occasionally. Set aside to cool. 
3. Mash 3 bananas, and add to an electric mixer with ¼ cup coconut sugar, ¼ cup yoghurt, and 1 tsp vanilla extract. Mix on high until well combined and smooth. 
4. Alternate adding the 2 ½ cups of flour and the date mixture to the mixer on medium speed until combined. 
5. Pour mixture into prepared tin. Place on the middle rack of the oven and allow to bake for 50 minutes – 1 hour. Allow to cool for at least 20 minutes before removing from tin.

Peanut coconut custard

1. Add ¾ cup of cold coconut cream (thick part only) to a saucepan. Bring to a simmer and add all remaining ingredients. Mix with a whisk (but don’t actually ‘whisk’ the mixture) until smooth, thick and well combined. 

Serve immediately or cover with plastic wrap to stop skin forming. Sprinkle with toasted walnuts to serve.