Sticky Peanut Banoffee Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 293.3
- Total Fat: 8.1 g
- Cholesterol: 9.5 mg
- Sodium: 80.4 mg
- Total Carbs: 58.2 g
- Dietary Fiber: 4.3 g
- Protein: 5.5 g
View full nutritional breakdown of Sticky Peanut Banoffee Cake calories by ingredient
Introduction
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. 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.p
hp 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.
Number of Servings: 12
Ingredients
-
8 oz pitted dates, chopped
1 tsp baking soda
1 1/2 cups boiling water
2 tbsp butter, softened
1/3 cup peanut butter
3/4 cup Demerara sugar
1 tbsp vanilla
1 large banana, mashed
1 cup flour
1 1/2 cups whole wheat flour
1 1/2 tbsp baking powder
1 tsp salt
1/3 cup toffee bits
Directions
Preheat oven to 350F, grease a 9" springform pan.
In a small bowl, combine dates, baking soda and boiling water. Let stand 15 minutes.
In a large bowl, cream butter, peanut butter and sugar.
Beat in vanilla, banana and date mixture, then stir in the flours, baking powder, salt and toffee bits.
Bake 35-40 minutes, until it tests done. Cool 40minutes in the pan before unmoulding.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
In a small bowl, combine dates, baking soda and boiling water. Let stand 15 minutes.
In a large bowl, cream butter, peanut butter and sugar.
Beat in vanilla, banana and date mixture, then stir in the flours, baking powder, salt and toffee bits.
Bake 35-40 minutes, until it tests done. Cool 40minutes in the pan before unmoulding.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
