Salted Date Caramel Banana Cake
This salted caramel sticky banana cake is smothered in a creamy nutty frosting, drizzled with caramel sauce and topped with caramelised bananas. At Livia's we don't need an excuse to make a showstopper cake but this would make a wonderful teatime treat or a fantastic birthday cake.
Prep: 45 Minutes
Cook: 1 Hour
Total: 1 Hour and 45 Minutes
- 1kg Bananas,3 cups Ground Almonds (260g),1 teaspoon Vanilla Powder,1 tablespoon of Coconut Oil,1/8 cup Coconut Sugar,1/4 cup Oat flour (20g),1/2 cup Cashew Butter (120g),1/4 cup Almond Milk (50ml),1/2 teaspoon Cinnamon,1/4 cup Medjool Dates - pitted (90g),Pinch of Sea Salt
- 1/2 cup Nut butter (70g),1 tablespoon Coconut Oil (25g),1/4 cup Maple Syrup (50ml),1/2 teaspoon Cinnamon,1/4 cup Almond milk (50ml),Generous pinch of Sea Salt
- 1.5 cups Cashews (soaked overnight or for 4-6 hours at least),1/2 teaspoon Vanilla powder,1.5 teaspoon Cinnamon,1/4 cup Medjool dates - pitted (90g),1/2 cup Almond Milk (100ml),1/4 cup Almond Butter (50g)
- 2 Bananas (180g),1/4 cup Coconut Sugar (50g),1/2 tablespoon Coconut Oil,1/2 teaspoon Cinnamon,Pinch of Sea Salt
- 2 pieces of your favourite chocolate (we used Ombar)
Salted Caramel Sauce:
- Preheat the oven to 180 degrees and grease two small cakes tins with coconut oil and line the base with baking paper.
- Start by making the banana cakes. Put the bananas in a bowl and mash with a fork.
- Add the oat flour, ground almonds, coconut oil, vanilla, almond milk, cashew butter, coconut sugar, cinnamon and sea salt.
- Dice the dates and fold these into the mixture. Make sure these disperse throughout.
- Roughly split the mixture in half and fill both of the cake tins. Level these out with a knife to make sure that they are even.
- Place these into the oven to bake for 45 minutes. These should come out with a firm, bouncy texture and be a lovely golden brown colour. Once these are removed, place them on a cooling rack.
- Moving onto the salted caramel sauce. Add all of the ingredients to a saucepan and stir until combined. Place these on a low heat and stir continuously until the sauce begins to thicken, this should be pourable but not runny. Remove this from the heat when you are happy with the consistency.
- Set the salted caramel sauce aside and make the frosting. Drain the cashews from the water and add these into the food processor with the almond milk. Blend until these are broken down and combined.
- Once these have formed a paste, add in the almond butter, Medjool dates, vanilla and cinnamon. Blend this until all of the ingredients have combined, scraping down the sides as necessary, making sure there are no lumps. Scrape down the sides as necessary. Set this aside for the dressing of the cake.
- Next, make a start on the caramelised bananas. Start by putting the coconut oil into a frying pan and place on a low heat.
- Dice the bananas into coins. Add these into a mixing bowl with the coconut sugar, cinnamon and sea salt. Stir these gently until the banana coins are fully coated. Be careful not to break up the banana pieces.
- Add these into the frying pan and let them start cooking. These will take around 6 minutes to fully caramelise on each side. Make sure you monitor these to ensure that it doesn’t burn.
- Once the banana has softened and is fully caramelised, remove these from the heat.
- Now start assembling the cake. Place one of the cakes on a plate. Put half of the frosting onto the top of this cake. Drizzle some of the salted caramel sauce over this and then scatter half of the caramelised bananas.
- Put the other cake on top of this and gently press down to sandwich the cake together.
- Spread the other half of the frosting onto the top of the cake. Drizzle some more salted caramel sauce on the top and then scatter the rest of the caramelised bananas. For a finishing touch, grate the chocolate over the top of the cake.
- This is best served immediately so you get to enjoy the warm caramelised banana.