Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas
- 1/2 cup buttermilk
- 1 cup chopped dates
- 1/2 cup chopped walnuts or pecans
- 1/2 cup heavy cream
- 1/2 cup dark chocolate, chopped
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
Directions
Preheat oven to 350°F (175°C). Grease and line an 8-inch square or round cake pan.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
Mix in mashed bananas.
Alternately fold the dry ingredients and buttermilk into the wet mixture, beginning and ending with the dry ingredients. Stir in chopped dates and nuts, if using.
Pour batter into the prepared pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool slightly in the pan.
For the glaze, heat cream and brown sugar in a small saucepan until simmering.
Remove the saucepan from the heat, add chopped chocolate and butter, and stir until smooth.
Pour the glaze over the warm cake.
Let the cake cool slightly before serving.
Frequently Asked Questions
How do I store leftover Sticky Chocolate Banana Date Cake to keep it moist?
This cake is best stored tightly covered at room temperature for up to 3 days, as the butter and bananas help retain moisture. If you plan to keep it longer than 3 days, wrap individual slices well and refrigerate; bring to room temperature before serving for the best texture.
Can I make this Chocolate Banana Date Cake ahead of time for a party?
Yes, this rich cake is excellent for making ahead! You can bake the entire cake and let it cool completely, then wrap it securely in plastic wrap and foil. It will keep well at room temperature for two days or frozen for up to one month.
What can I substitute for the butter in this chocolate cake recipe?
Since this recipe calls for softened butter to be creamed with brown sugar, you can substitute it with an equal amount of a high-quality, neutral-flavored oil (like canola or vegetable oil) for a slightly different texture. If substituting, you'll skip the creaming step and simply whisk the oil into the wet ingredients.
