Banana “Pudding” Cake with Coconut Sugar & Dates
My husband and I love to watch cooking shows together and one of our favorites is Max Miller’s Tasting History on YouTube. We recently watched an episode where he made a pudding - not what we Americans think of as pudding but more the British version of pudding, which really is just like a custardy cake. The recipe below isn’t like the traditional puddings you’ll see on Tasting History since I’m not steaming the pudding but texture-wise I think it comes out pretty similar. The bananas, dates, and coconut sugar give it such a nice subtle sweetness as well. You can increase the amount of coconut sugar if you would like but my bananas were very ripe so I didn’t need too much added sugar.
Enjoy!
Ingredients
4-5 bananas (about 500 g)
60 g (4 tbsp.) butter, melted
1 tsp. vanilla extract
60 g coconut sugar
1 egg, beaten
60 g sourdough starter discard
100 g all purpose flour
100 g dates, chopped into small bits
Directions
Preheat the oven to 350 F. Grease an 8-inch round cake pan.
Mash the bananas. Add the butter, vanilla extract, coconut sugar, egg, and sourdough starter. Mix a small amount of the flour with the dates so that they don’t all clump together and then add the dates and the flour to the banana mixture and combine.
Pour into the cake pan and bake for 45 minutes, until golden brown.
