Cake:
2 cups gluten-free all purpose flour blend
3 teaspoons gluten-free baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 cup sugar of your choice
2 cups chopped dates
3 large ripe mashed bananas
1 cup melted butter
1 cup vanilla yogurt
2 large eggs, room temperature
1 teaspoon vanilla
Preheat oven to 350 F
Combine dates, flour, sugar, baking powder, baking soda, and sea salt. In a separate bowl, combine melted butter, vanilla, yogurt, and eggs. Add wet ingredients to the dry. Pour batter into a well greased, round bundt cake pan. Bake for 40 to 60 minutes or until a stick inserted into the middle comes out clean. Pour caramel over the top to serve.
Salted Caramel:
1 packed cup brown sugar
1/2 cup butter, cut into cubes
1/2 cup cream
Sea salt to taste
Melt sugar in a large stainless pot on medium heat until it melts, stirring occasionally. Add butter whisking constantly to melt and combine. Remove from the heat for a few minutes and add cream, whisking constantly to combine. Return to the heat and continue whisking until the caramel is smooth and creamy (if you prefer a thinner consistency, whisk in more cream). Season to your taste with sea salt and store in a sterilized glass jar with a lid.
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