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Banana date cakes with caramel sauce

  • 0:20 Prep
  • 0:58 Cook
  • 6 Servings


  • 1 cup self-raising flour
  • 2 tablespoons plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon ground nutmeg
  • 125g pitted dates, chopped
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup buttermilk
  • 3/4 cup mashed banana (see note)
  • 1 cup water
  • 1 teaspoon cornflour
  • 100ml buttermilk, extra
  • 1/2 teaspoon vanilla extract
  • 6 small scoops Vanilla ice-cream, to serve


  • 1
    Preheat oven to 180°C. Lightly grease a 6 x 3/4-cup capacity Texas muffin pan.
  • 2
    Sift flours, bicarbonate of soda and nutmeg into a bowl. Add dates and 1/3 cup sugar. Mix well.
  • 3
    Whisk eggs and 1 cup buttermilk together in a jug with a fork until combined. Add banana. Mix well. Stir into dry ingredients until just combined. Spoon mixture into muffin holes so they are three-quarters full. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn onto a wire rack while making sauce.
  • 4
    Place remaining 2/3 cup sugar and water into a saucepan over medium heat. Cook, stirring, for 2 to 3 minutes or until sugar dissolves. Bring to the boil. Boil for 12 to 15 minutes or until sauce reduces and thickens slightly. Remove from heat. Set aside for 5 minutes. Combine cornflour and 1/4 cup buttermilk in a jug. Mix to a smooth paste. Add to sauce with remaining buttermilk and vanilla. Return to stovetop over low heat. Cook, stirring, for 5 minutes or until sauce just comes to the boil.
  • 5
    Place warm cakes onto serving plates. Top each cake with 1 scoop of ice-cream. Spoon over sauce. Serve immediately.

Source: taste.com.au


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