Banana & Date Cake with Warm Caramel Sauce

This cake can be served as a warm dessert or eaten on its own for morning or afternoon tea. You will need about 2 large bananas (the riper the better). The cake will keep in an airtight container for up to 3 days and the caramel sauce will keep, covered, in the fridge for up to 1 week.

 

Ingredients

Melted butter, to grease
185ml (¾ cup) boiling water
180g (about 10) fresh dates, pitted, coarsely chopped
1 tsp bicarbonate of soda
125g butter, at room temperature, cubed
175g (¾ cup) caster sugar
2 eggs, at room temperature
260g (1 cup) mashed very ripe banana
2 tbs fresh lemon juice
300g (2 cups) plain flour
1 tbs baking powder
Double cream or vanilla ice-cream, to serve, optional

caramel sauce
400g (2 cups, firmly packed) brown sugar
300ml thickened cream
100g butter, cubed
1 tsp vanilla essence

 

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Method

1. Preheat oven to 190°C. Grease a square 20cm cake pan with the melted butter and line the base with non-stick baking paper.

2. Combine the boiling water, dates and bicarbonate of soda in a medium bowl, and mix to combine. Set aside to cool slightly.

3. Use an electric beater to beat butter and sugar in mixing bowl until pale and creamy. Add eggs one at a time, beating well after each addition.

4. Combine banana and lemon juice, add to butter mixture, and stir with large metal spoon until combined. Sift together flour and baking powder in a bowl. Use the spoon to fold half the flour mixture and the butter mixture together. Stir in date mixture, then fold in remaining flour mixture.

5. Pour the mixture into the prepared cake pan and use the back of a spoon to smooth the surface. Bake in preheated oven for 50-60 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and set aside for 10 minutes.

6. Meanwhile, to make the caramel sauce, combine the sugar, cream, butter and vanilla essence in a medium saucepan and stir over low heat until butter melts and the mixture is combined. Bring to the boil and simmer over low heat for 5 minutes. (See microwave tip.)

7. Slice the cake and place in serving bowls. Spoon over some warm sauce and serve immediately with cream or ice-cream if desired. (Alternatively, transfer the cake to a wire rack to cool completely.)
microwave tip: Combine sugar, cream, butter and vanilla essence in a medium heatproof, microwave-safe jug. Cook, uncovered, on High/800watts/100%, stirring every minute, for 2-3 minutes or until sauce boils.

To reheat: Place a piece of cake on a microwave-safe plate. Top with some of the sauce. Place on a microwave safe rack (about 2cm off the turntable). Reheat, uncovered, on Medium-Low/Defrost/350watts/30%, for 1½-2 minutes or until just heated through.