A Recipe for Flavorful Sticky Toffee and Banana Pudding

This pudding is made with overripe bananas that add the ideal amount of flavor and decadence to a classic cake-like dessert. Serving it with unsweetened whipped cream helps to balance the sweet dates and the toffee sauce, without going into sugar overload.

Here’s how to make it!

A Recipe for Flavorful Sticky Toffee and Banana Pudding


  • ½ Cup of Unsalted Butter – room temperature, dived, and more for greasing
  • ¾ cup of Boiling Water
  • 6 Ounces of Pitted Dates – chopped (about 1 cup)
  • 1 Teaspoon of Baking Soda
  • 1 ½ Cups of All-purpose Flour
  • 1 Teaspoon of Baking Powder
  • ½ Teaspoon of Kosher Salt
  • 1 ¾ Cups of Light Brown Sugar
  • 2 Large Eggs
  • 2 Medium-size Overripe Bananas – mashed (about 1 cup)
  • ½ Cup of Heavy Cream
  • Unsweetened Whipped Cream – for serving

How to Make the Pudding

A Recipe for Flavorful Sticky Toffee and Banana Pudding

Preheat your oven to 350°F and grease a 9-inch square metal cake pan with butter. In a small and heatproof bowl, pour in the boiling water over the dates and stir in the baking soda. In a medium-size bowl, whisk together the flour, baking powder, and the salt.

Using the bowl of a stand mixer fitted with a paddle, beat in ¼ cup of butter with ¾ cup of brown sugar using medium speed until it is light and fluffy (about 4 minutes). Beat in the eggs one at a time. At low speed, mix in the flour mixture until it is just combined. Add the date mixture along with the bananas and continue beating at a low speed until combined.

Transfer the batter into the greased pan, making sure to scrape the sides of the bowl. Bake until a toothpick comes out clean when inserted into the center (about 30 minutes).

Meanwhile, combine heavy cream in a small saucepan with the remaining ¼ cup of butter and 1 cup of brown sugar. Please bring it to a gentle boil over moderate heat. Cook until it is slightly thickened and is deep golden (about 3 minutes). Keep warm.

Transfer the pan to a wire rack. Then, use a skewer or a toothpick to poke holes all over the cake. Pour half of the warm sauce over the cake and let it stand until it has been absorbed (about 10 minutes). Serve warm with the remaining sauce and top the pudding with whipped cream.