Banana Bread with Sticky Caramel | Banana Bread Recipe

Banana Bread with Sticky Caramel

daniel harding

This banana bread has been fused with the delicious flavors of sticky toffee pudding. And we know this is a big claim, but it’s some of the best banana bread we’ve ever made, and when you taste this deep, moist, dense medjool date cake, you’ll never taste the same banana bread again.

Unlike some sticky toffee desserts, this pound cake isn’t overly sweet, but paired with the molasses-kissed toffee sauce, it makes for a heavenly slice of cake.

The only thing that will leave you wondering is if this devilish dish is a cake or a dessert. We will leave that decision in your hands 😉.

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Preparation time:





Time to cook:



Four. Five


Total time:





180 grams

medjool dates, seeded and coarsely chopped

1 tsp

sodium bicarbonate

For the dry ingredients


mixed nuts, chopped

For the wet ingredients

110 grams

dark brown sugar

For the toffee sauce

85 grams

dark brown sugar

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  1. Preheat oven to 350°F (160°C fan) and line a 2-pound loaf pan.
  2. In a saucepan over medium heat, add the dates, water, and baking soda. Stir and bring to a boil. Remove from heat and let rest for 10 minutes.
  3. Meanwhile, in a large bowl, add the flour, salt, baking powder, and mixed nuts. Stir to combine.
  4. In another large bowl, add the butter, dark brown sugar, and black molasses. Stir until the melted butter is incorporated and there are no sugary lumps. Add the eggs and bananas and stir until combined.
  5. Add the dry ingredients and mix until just combined. (Make sure not to over mix!)
  6. Take your reserved dates and water. Using the back of a fork, lightly mash the dates, then add them to your cake batter. Stir until combined. You should have a moist, dark dough.
  7. Pour into your loaf pan and bake for 45-50 minutes or until a toothpick comes out clean when inserted into the center.
  8. While your cake is cooling, make the toffee sauce. In a small saucepan over medium heat, add the remaining butter, dark brown sugar, and black molasses. Continue stirring and until the butter has melted. Add the cream, stir and bring to a boil.
  9. Remove from heat and let cool slightly. Drizzle the pie with the sauce and top with plantain chips. Serve and enjoy!

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