Sticky Peanut Banoffee Cake
Ingredients
8 ounces pitted dates, chopped
1 teaspoon baking soda
1 1/2 cups boiling water
2 tablespoons butter, softened
cup peanut butter
3/4 cup Demerara sugar
1 tablespoon vanilla
1 large banana, mashed
1 cup flour
1 1/2 cups whole wheat flour
1 1/2 tablespoons baking powder
1 teaspoon salt
cup toffee bits
Preparation
1
Preheat oven to 350F, grease a 9" springform pan.
3
In a large bowl, cream butter, peanut butter and sugar.
4
Beat in vanilla, banana and date mixture, then stir in the flours, baking powder, salt and toffee bits.
Tools
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About
I was inspired by something I saw on a dessert menu on Bashan's website that listed a "peanut butter banana sticky toffee cake" http://www.bashanrestaurant.com/desserts.php and after poking around on the Net for a couple basic recipes I made up my own! To get the "toffee" element without making a sauce (I made muffins to take to my dad - this flavour combo's his favourite!) I tossed in Skor toffee bits, which melted into hidden pools of golden yumminess.
Amount Per Serving
Calories: 440.0
Total Fat: 12.1 g
Cholesterol: 14.3 mg
Sodium: 120.5 mg
Total Carbs: 87.3 g
Dietary Fiber: 6.4 g
Protein: 8.3 g
Yield:
6.0 servings
Added:
Thursday, February 3, 2011 - 6:13pm
