Banana Fosters Sticky Date Pudding

A moist sponge cake made with finely chopped dates, covered in a toffee sauce, topped with caramelized banana fosters, and served with vanilla ice cream. This Banana Fosters Sticky Date Pudding is a showstopper dessert that’s surprisingly easy to make!

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Ingredients you’ll need to Make Sticky Date Pudding:

For the Date Pudding Cake:

  • 9 oz Pitted Dates
  • 1 cup Boiling Hot Water
  • 1 tsp. Baking Soda
  • 1/4 cup Brown Sugar
  • 6 tbsp. Unsalted Butter, softened
  • 2 large Eggs
  • 1 1/4 cup Flour
  • 1 1/2 tsp. Baking Powder
  • Ice Cream, for serving

For the Butterscotch Sauce:

  • 1 1/4 cup Brown Sugar
  • 1 1/2 cup Heavy Cream
  • 1 tsp. Vanilla Extract
  • 5 tbsp. Unsalted Butter

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I’ll be honest with y’all, I never understood how important it is to have a fire extinguisher on hand until our oven caught on fire a few years ago from some turkey drippings. Yup, who would’ve guessed!

Thanks to First Alert’s Home Fire Extinguisher, I now can be fully prepared for any accidents in the kitchen while still making insanely cool meals – such as this banana fosters!

The acronym PASS is also important to remember – (1) pull the pin, (2) aim low towards the base of the fire, (3) squeeze the trigger, (4) sweep side to side

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How to Make Sticky Date Pudding:

For the Date Pudding Cake:

  1. Preheat oven to 350F. Butter a 9×9″ baking dish.
  2. Place the pitted dates in a large bowl. Evenly sprinkle the baking soda over the dates, then pour the boiling hot water to cover them completely. Let soak for 10 minutes. Afterwards, use a fork or food processor to blend until porridge like texture.
  3. In the bowl of a stand mixer, combine the butter and sugar. Beat for 1 minute, until smooth.
  4. Add the eggs, beat another minute. Mix in the date porridge.
  5. Add the flour, then evenly sprinkle the baking powder over the flour. Mix just until incorporated and no more flour clumps.
  6. Pour into the prepared baking dish.
  7. Bake for 30-35 minutes, until a toothpick comes out clean. While the cake bakes, work on the butterscotch sauce.

For the Butterscotch Sauce:

  1. In a large saucepan, combine all ingredients. Place over medium heat.
  2. Once the butter is melted, consistently stir for 4-5 minutes, until slightly thickened. Remove from heat.
  3. While the cake is still warm, use a wooden skewer to poke 30-40 holes all around the cake. Evenly pour HALF of the sauce over the cake. Let it soak at least 10 minutes before slicing.
  4. Serve warm as is with vanilla ice cream and a drizzle of the extra butterscotch sauce, or make the bananas fosters to add on top.

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Ingredients you’ll need to Make Bananas Fosters:

  • (Optional) 1/4 cup Rum
  • 1/4 cup Unsalted Butter
  • 1/4 cup Brown Sugar
  • 2 semi-ripe Bananas, sliced
  • 1 tsp. Vanilla Extract
  • Pinch of Salt

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How to Make Bananas Fosters:

  1. In a large frying pan over medium heat, add the sugar and butter. Stir until the butter is melted.
  2. Add the sliced bananas in a single layer. Cook for 1-2 minutes on each, until slightly golden.
  3. Add the vanilla and pinch of salt.
  4. For the flambé: Remove pan from heat then add in the rum. Place the pan back over the heat and slightly tilt it upwards towards the flame, it should catch a flame that will die out within 30 seconds. When it catches flame, gently move the pan to help the bananas to caramelize evenly.
  5. Serve warm over the sticky date pudding then top with vanilla ice cream and the extra butterscotch sauce to enjoy!

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What to Serve with Sticky Date Pudding:

  • Vanilla Bean Ice Cream
  • Vanilla Custard
  • A drizzle of the extra Butterscotch Sauce
  • Caramel Ice Cream

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How to Store Leftover Sticky Date Pudding? How to Reheat?

Store leftover sticky date pudding in an airtight container in the fridge up to 5 days. To reheat, bake at 350F for 5-6 minutes, until warmed through.

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Cook with me! ⬇️

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I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram – tagging me @brightmomentco. It always makes my day seeing y’alls creations!

For more great A Bright Moment recipes, be sure to follow me on Pinterest, Facebook, YouTube and Instagram.

. . . . . . . . . . . . . . .

“”For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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Banana Fosters Sticky Date Pudding

PREP TIME: 15  COOK TIME: 30  TOTAL: 45

INGREDIENTS

Servings: 12

For the Date Pudding Cake:

  • 9 oz Pitted Dates
  • 1 cup Boiling Hot Water
  • 1 tsp. Baking Soda
  • 1/4 cup Brown Sugar
  • 6 tbsp. Unsalted Butter, softened
  • 2 large Eggs
  • 1 1/4 cup Flour
  • 1 1/2 tsp. Baking Powder
  • Ice Cream, for serving

For the Butterscotch Sauce:

  • 1 1/4 cup Brown Sugar
  • 1 1/2 cup Heavy Cream
  • 1 tsp. Vanilla Extract
  • 5 tbsp. Unsalted Butter

For the Bananas Fosters:

  • (Optional) 1/4 cup Rum
  • 1/4 cup Unsalted Butter
  • 1/4 cup Brown Sugar
  • 2 semi-ripe Bananas, sliced
  • 1 tsp. Vanilla Extract
  • Pinch of Salt

INSTRUCTIONS

For the Date Pudding Cake:

  1. Preheat oven to 350F. Butter a 9×9″ baking dish.
  2. Place the pitted dates in a large bowl. Evenly sprinkle the baking soda over the dates, then pour the boiling hot water to cover them completely. Let soak for 10 minutes. Afterwards, use a fork or food processor to blend until porridge like texture.
  3. In the bowl of a stand mixer, combine the butter and sugar. Beat for 1 minute, until smooth.
  4. Add the eggs, beat another minute. Mix in the date porridge.
  5. Add the flour, then evenly sprinkle the baking powder over the flour. Mix just until incorporated and no more flour clumps.
  6. Pour into the prepared baking dish.
  7. Bake for 30-35 minutes, until a toothpick comes out clean. While the cake bakes, work on the butterscotch sauce.

For the Butterscotch Sauce:

  1. In a large saucepan, combine all ingredients. Place over medium heat.
  2. Once the butter is melted, consistently stir for 4-5 minutes, until slightly thickened. Remove from heat.
  3. While the cake is still warm, use a wooden skewer to poke 30-40 holes all around the cake. Evenly pour HALF of the sauce over the cake. Let it soak at least 10 minutes before slicing.
  4. Serve warm as is with vanilla ice cream and a drizzle of the extra butterscotch sauce, or make the bananas fosters to add on top.

For the Bananas Fosters:

  1. In a large frying pan over medium heat, add the sugar and butter. Stir until the butter is melted.
  2. Add the sliced bananas in a single layer. Cook for 1-2 minutes on each, until slightly golden.
  3. Add the vanilla and pinch of salt.
  4. For the flambé: Remove pan from heat then add in the rum. Place the pan back over the heat and slightly tilt it upwards towards the flame, it should catch a flame that will die out within 30 seconds. When it catches flame, gently move the pan to help the bananas to caramelize evenly.
  5. Serve warm over the sticky date pudding then top with vanilla ice cream and the extra butterscotch sauce to enjoy!

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

Did you love this recipe?

I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram – tagging me @brightmomentco. It always makes my day seeing y’alls creations!

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