This banana sticky toffee pudding is a dream come true and so delicious. It is moist, soft, perfectly sweet, and cozy. The banana and dates add the yummiest flavor to the cake and make it so moist. The healthier salted caramel drizzled on top with a scoop of ice cream is absolutely amazing.

Sticky toffee pudding is one of my favorite indulgent desserts but is usually overwhelmingly sweet for me. This banana sticky toffee pudding is still sweet, but you don’t feel sick after eating it. The bananas and dates add plenty of natural sweetness to the cake, so there isn’t a need for a ton of added sugar. I kept this sticky toffee pudding refined sugar free by only using coconut sugar and a touch of blackstrap molasses as the sweetener.

The delicious salted caramel is made from pure maple syrup, coconut oil, cashew butter, and salt. I love this salted caramel sauce because it is easy to make and healthier than most. You can use whatever nut butter you want or tahini if you are nut free. I stuck with cashew butter because it has a more neutral flavor.

This banana sticky toffee pudding is indulgent, but won’t make you feel heavy afterwards. It’s still plenty sweet without a ton of added sugars like the traditional sticky toffee pudding. Top it off with some ice cream, an extra drizzle of caramel sauce, and a sprinkling of flaky sea salt on top for the most delicious dessert! It truly is a crowd pleaser and so comforting.

If you make this banana sticky toffee pudding, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!

Prep Time:15

Cook Time:35

Total Time:50

Ingredients

1 cup medjool dates, pitted (about 13 dates)
1 cup water
1 tsp baking soda
1/4 cup vegan butter
3 very ripe bananas (about 1 1/2 cups)
1/4 cup coconut sugar (or sub dark brown sugar)
1 Tbsp molasses (I used blackstrap)
1 tsp vanilla extract
2 flax eggs (2 Tbsp ground flaxseed + 6 Tbsp water)
2 cups all-purpose flour
1 tsp baking powder
2 tsp cinnamon
1/2 tsp sea salt

Salted Caramel

1/3 cup pure maple syrup
1/3 cup coconut oil
1/4 cup cashew butter (almond butter or tahini works too)
heaping 1/4 tsp sea salt

Instructions

Preheat oven to 350 degrees F. Grease a 9x9 inch square pan.
In a small bowl, make the flax eggs. Add the ground flaxseed and water and stir to combine. Set aside for 5 minutes to thicken.
Add dates and water to a small pot over medium heat. Stir continuously with a spatula for 5 minutes, smashing down the dates. Turn heat off and add baking soda, it will start to bubble (this is where the magic happens!). Continue to stir and mash until a paste forms. Add the butter and melt in the hot date paste. You can turn the heat on low if the butter isn’t melting. Stir until everything is well combined. Set aside.
In a medium bowl, add the flour, baking powder, cinnamon, and salt. Whisk until well combined.
In a large bowl, add the ripe bananas and mash until smooth. Add the date butter mixture, flax eggs, coconut sugar, molasses, and vanilla. Whisk until well combined.
Add the dry to the wet and stir with a spatula. Pour batter into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
While the cake is cooling for 20 minutes, make the salted caramel sauce. Add the coconut oil and pure maple syrup in a bowl. Microwave until melted and warm. Stir in the cashew butter and salt until nice and smooth.
Poke holes in the cake with a skewer all over to top. Pour 3/4 of the caramel sauce evenly over the top. Slice and enjoy warm with vanilla ice cream, more caramel sauce drizzled on top, and a sprinkle of flaky sea salt.

Servings: 9

Banana Sticky Toffee Pudding (vegan, refined sugar free)