Sticky date and banana cake with salted butterscotch sauce
Ingredients 250g (1½ cups) pitted dried dates, chopped
1¼ cups water
1 tsp bicarbonate soda 125g butter, softened
¾ cup firmly packed brown sugar
4 small cavendish bananas 2 cups self-raising flour
2 tsp ground cinnamon Vanilla ice cream, to serve (optional) SALTED BUTTERSCOTCH SAUCE: 1½ cups firmly packed brown sugar
¾ cups thickened cream 75g butter, chopped
1 tsp sea salt flakes, crushed Method Preheat oven to 170C fan-forced. Grease a 21cm (base) non-stick bundt pan (top measures 15cm).
Combine dates and water in a medium saucepan. Bring to boil. Remove from the heat. Stir in bicarb. Cool for 15 minutes.
Beat butter and brown sugar with an electric mixer until light and fluffy. Add eggs, one at a time, beating until combined (mixture may look curdled).
Mash bananas with a fork (you should have 1 cup). Stir banana and date mixture into the butter mixture.
Sift the flour and cinnamon together over the cake batter. Stir until just combined. Spoon into prepared pan. Smooth over top. Bake for 55–60 minutes or until a skewer inserted into the cake comes out clean. Remove from oven. Stand 15 minutes. Turn out cake on to a serving plate.
Meanwhile, for the sauce, combine all ingredients in a medium saucepan. Stir over a low heat until butter is melted.
Bring to boil and simmer gently over medium heat for about 6–8 minutes or until slightly thickened.
Serve warm cake with butterscotch sauce and ice cream if desired.