Guilt-less Desserts & Treats for your Family

Banana Sticky Date Pudding

See this drool worthy Banana Sticky Date Pudding? Looks good doesn’t it? But don’t look too closely… because then you’ll see my ‘seen better days’ pie dish that I can’t bring myself to throw away.

Like many of my cake tins, pie and casserole dishes, this well loved yellow with green trim pie dish has a rich history. I’ve had this pie dish ever since I stole it from my Mum’s cupboard. Maybe stole is too strong; since I never returned it is probably more accurate! Since that day it seen countless quiches and lemon meringue pies, it’s featured in eBooks and was even once worn as part of a Saucepan Man costume for book week at School. It even spent six months in the back seat of a ute after my husband left it at a friend’s house. It has had a colourful and tasty life and whilst it’s modelling days are probably over now, thanks to well-worn enamel and a few stains that refuse to budge, it’s baking days are far from over.

I think this stolen borrowed rehomed pie dish and I have a few things in common. Whilst my modelling days were well and truly over before they began (there’s a story involving my crooked front tooth and a rude dentist that if we ever meet make sure you ask me about) and I do feel that my best looking days are behind me. The lines on the face are starting to get a bit deeper and new ones seem to pop up much more frequently than when in my 20’s. New spots and freckles have surfaced on my cheeks, and there’s a strange warty lump thing on my left foot. And don’t even get me started on the stretch marks; after 3 kids (including 2 who were just shy of 10 pounds) there is a plethora of streaks across my mid-section that no amount of coconut oil can cure (maybe I should have been rubbing it on my belly instead of eating it as cookie dough though?!). I need more concealer under my eyes than ever before and whilst I have not sprouted any greys (yet!) the ‘naturally blonde’ persona is harder to maintain.

I am the well worn dish.

But at least I can still be put to good use… like for puddings.

This Banana Sticky Date Pudding is another adventure into defeating food envy. The inspiration for this dessert can be found in a recent Taste Magazine and I decided it looked too good to not try and make it Lisa friendly (or at least Gluten Free; dates and I are no longer friends). This is something I do quite regularly as I have a fetish for Food Magazines; the major problem being that I can’t eat 99% of the recipes in them! I use them as a source of inspiration as I set myself new challenges to modify a dessert whist keeping it tasty and pretty.

This Banana Sticky Date Pudding is a great way to use up your gross rotten bananas. I’m pretty sure I’m not the only person who finds bananas hidden away in the back of the fridge. They look disgusting and black on the outside, but once you take a deep breath and pull back the peel you’ll discover the joy that is a super over-ripe and very unappealing looking banana. Luckily, we have this Banana Sticky Date Pudding to prevent food wastage!

This Banana Sticky Date Pudding is easy to make and uses both dates in the pudding and caramel sauce on top to give it a true sticky date flavour. I topped mine with Whipped Coconut Cream to make it a super decadent guilt-less treat.

Banana Sticky Date Pudding

This Banana Stickydate Pudding is a delicious winter treat. Sweetened by Banana and Dates this Pudding will become a fast family favourite.
Prep Time15 mins
Cook Time35 mins
Servings: 8



    Banana Sticky Date Pudding

    • 1 Cup pitted Dates chopped into small pieces
    • ½ Cup Water
    • 1 teaspoon Bicarb soda Baking Soda
    • 4 Eggs
    • 1 teaspoon Vanilla Extract
    • 2 Tablespoons Maple Syrup Rice Malt Syrup or Honey can be substituted
    • 2 Large ripe Bananas, mashed
    • ½ Cup Coconut Flour
    • 3 teaspoons Baking Powder

    Caramel Sauce

    • 3/4 Cup Coconut Cream/Milk
    • 1/4 Cup Maple Syrup
    • 1 teaspoon Vanilla Extract
    • dash Salt



      Banana Sticky Date Pudding

      • Preheat the oven to 180C/375F.
      • Place the dates and water into a small saucepan and bring to a slow boil over a medium heat.
      • Once boiling, immediately remove from the heat and add the bicarb and stir through. Allow the date mixture to cool for at least 10 minutes before using.
      • Using a kitchen stand mixer with a whisk attachment fitted, whisk the eggs until fluffy (approximately 5 minutes). Add the maple syrup and vanilla and whisk for a further 3 minutes.
      • Add the mashed Banana and whisk in until combined.
      • Sift the dry ingredients over the egg mixture and stir through/whisk on low.
      • Stir through the date mixture (do not over mix).
      • Pour the mixture into a 20cm (or there about) Pie dish or a 18-20cm round greased cake tin. Cook for 35-40 minutes (this may vary a few minutes if using a larger or smaller pie/cake tin.
      • Serve warm with Caramel Sauce and dollops of cream or custard

      Caramel Sauce

      • Place the coconut cream and maple syrup in a saucepan over medium/high heat. Bring the mixture to boil, then reduce to a medium heat.
      • Allow the mixture to simmer until quite thick and dark golden in colour. Stir regularly to prevent burning. This will take 10-20 minutes, depending on the quality of your coconut cream.
      • Add the vanilla and salt and continue to cook on medium heat for another 3 minutes.
      • The caramel will be dark golden in colour and delicious. Use immediately or, when cooler, place into container and keep in fridge. The caramel will thicken as it refridgerates.


      Adapted from Taste Magazine

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