I love when recipes are uncomplicated and don’t require much effort but the results are just amazing! This cake definitely falls into this category and anyone can make it! One bowl, spatula and few simple ingredients… Result is the most delicious cake, spongy, moist, sweet and sticky. Perfect opportunity to use up your overripe bananas!
For the cake:
- ¼ cup vegetable oil
- ¼ cup plant milk (I used oat milk)
- ½ cup light brown sugar
- 4 ripe bananas
- 2 tsp vanilla extract
- 2 cup all-purpose flour
- 1 tsp cinnamon
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- ½ tsp salt
- few dried bananas (optional)
For the toffee topping:
- 6 large dates (pitted)
- ¼ cup of maple syrup
- ¼ of Demerara sugar
Pre heat the oven to 180 degrees Celsius. Get a baking tray, approximately 10″ (25cm ) and grease it with some oil then line with baking paper.
In a large bowl mash up bananas then add oil, plant milk, sugar, vanilla extract and mix well. Once all wet ingredients are combined add flour, cinnamon, salt, baking powder and soda. Using spatula mix well but don’t be tempted to over mix or use electric whisk.
Pour the batter into earlier prepared tin. Time to place those dried bananas on the top of the cake if you are using them. Bake for 30min then cover with foil and bake for another 20min. Check if cake is ready by inserting a kebab stick or toothpick in several places. Clean stick would indicate well cooked cake.
Now for the toffee topping. Soak your dates in small amount of hot water (just enough to cover them). After 5 minutes blend dates together with the liquid. Transfer the mixture into a small pot, add sugar and maple syrup and cook on a low heat string continuously until the sauce reduces and becomes shiny and sticky.
Before you take out your cake from the tin, poke several homes using in the cake using your stick. Slowly pour the toffee mixture over the top, some on it will travel down the holes you have created and some will just cover the top of the cake.
Once cool down, take it out of the tin and enjoy!