Date Banana Caramel Cake

With soft Medjool date cake, banana confit, brown butter crèmeux, and a glossy salted caramel glaze.

A soft Medjool date cake layered with banana confit, silky brown butter caramel chocolate crèmeux, and a glossy salted caramel glaze. Finished with light whipped cream and crisp caramel tuiles, it’s rich, comforting, and just sweet enough.

The sponge is tender with a deep, toffee-like warmth from the dates, while the banana confit adds a bright, fruity freshness. The brown butter crèmeux is smooth and melt-in-the-mouth, its nutty, toasty aroma blending beautifully with caramel chocolate for a deeply satisfying flavor. A mirror-like glaze ties it all together, giving the cake a polished, clean-slicing finish.

Perfect for small gatherings, intimate dinners, or as an elegant centerpiece for afternoon tea, its cozy flavors feel just right as we head into the fall season—yet it’s light enough to enjoy all year long. I hope you love making (and sharing) it as much as I did.

Recipe for a 14.5cm x 5cm square ring mold.

Medjool date cake:

130g Medjool dates, pitted and diced

100g water