Sticky Peanut Banoffee Cake
By: Sarah Reid
Published: Thursday, February 3, 2011 - 6:13pm

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. 2 In a small bowl, combine dates, baking soda and boiling water. Let stand 15 minutes. 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. 5 Bake 35-40 minutes, until it tests done. Cool 40minutes in the pan before unmoulding.

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