For the Cake
– 8 oz Medjool dates, pitted
– 1 cup water
– ¾ cup mashed bananas
– 2 ½ cups gluten-free flour or all-purpose flour
– 2 tsp baking powder
– ¼ tsp baking soda
– ½ tsp ground cinnamon
– ¼ tsp ground nutmeg
– 1 tsp kosher salt
– 8 tbsp butter room temperature
– ⅓ cup packed light brown sugar
– ¾ cup granulated sugar
– 2 tsp vanilla extract
– 1 cup buttermilk or 1 cup milk + 2 tsp white vinegar for dairy-free
– ¼ cup molasses
– 2 eggs
For the Toffee Sauce
– 2 ½ cups heavy cream
– 2 tsp vanilla extract
– 2 tbsp molasses
– ⅔ cup brown sugar