Sticky toffee banana cake

If Sticky Toffee Pudding and Bananas Foster had a love child, this cake would be it!

I get most creative in the kitchen when I have odds and ends I want to use up. In this case, it was a couple of very brown bananas and leftover dates from my Apricot + Date Sourdough Bread. The easy option would have been to whip up another batch of Banana Bread, but I was in the mood for something different!

Introducing Sticky Toffee Banana Cake with a Vanilla Glaze. This little treat is rich and moist and oh so good! It gets its deep caramel-like sweetness and signature sticky texture from the Medjool dates, which are jam-packed into this 7-inch wonder! I’ve also added a long steep with Earl Grey tea to add another subtle undercurrent of flavor – you could try a spiced chai for a different taste!

I’ve included oven and instant pot options and a very simple swap to make this vegan! 👌🏽

Since I live alone, I tend to create smaller desserts. This recipe, as written, is intended for a mini bundt pan (7 inches in diameter). It can be doubled and will work in a standard bundt pan baked in the oven for 45-50 minutes.


Time: 1 hour and 20 minutes

Servings: 8 slices

  • 150 mL Boiling Water
  • 2 Earl Grey tea bags (or spiced chai)
  • 225 g Medjool dates
  • 1/2 tsp Cinnamon
  • 1/4 tsp Allspice or nutmeg
  • 85 g Butter, room temperature (swap for vegan butter or solid coconut oil)
  • 85 g White sugar
  • 85 g Brown sugar or coconut sugar
  • 2 Very Ripe bananas, mashed
  • 170 g All-Purpose flour
  • 1/4 tsp Salt
  • 1.75 tsp Baking Powder
  1. If baking in the oven preheat to 350F if using the IP disregard.
  2. Bring a small pot of water to a boil, or use a tea kettle. Place the dates and tea bags in a heatproof bowl and cover with 150 mL boiling water. Let sit for 10 minutes.
  3. Remove the tea bags and discard them.
  4. Add the dates to a food processor and puree until smooth, add the cinnamon and allspice.
  5. Mix the flour, salt, and baking powder together. Set aside.
  6. Cream the butter and sugars together then add the mashed banana.
  7. Add the flour mixture until fully incorporated.
  8. Gently fold in the date puree.
  9. Pour the batter into the bundt pan, use a spoon to make sure it is even.
  10. If baking in the IP: add 3/4 cup water to the pot, place your trivet, and cover the bundt pan with aluminum foil. Close the IP and set to cook for 50 minutes on high pressure with a 15-minute natural release.
  11. If baking in the oven: bake at 350F for 35-40 minutes.


  • 1/3 cup milk of choice (or heavy cream for a thicker option)
  • 3/4 cup white sugar
  • 1/4 cup butter (or vegan butter)
  • 1/2 tsp vanilla extract
  • 2 tbsp bourbon or rum (optional)

In a small saucepan, melt the butter over low heat. Stir in the sugar until dissolved, then add the milk/cream. Turn off the heat and add the vanilla and bourbon/rum.

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