Banana Sticky Toffee Pudding (vegan, refined sugar free)

0 Preheat oven to 350 degrees F. Grease a 9x9 inch square pan.
1 In a small bowl, make the flax eggs. Add the ground flaxseed and water and stir to combine. Set aside for 5 minutes to thicken. 
2 Add dates and water to a small pot over medium heat. Stir continuously with a spatula for 5 minutes, smashing down the dates. Turn heat off and add baking soda, it will start to bubble (this is where the magic happens!). Continue to stir and mash until a paste forms. Add the butter and melt in the hot date paste. You can turn the heat on low if the butter isn’t melting. Stir until everything is well combined. Set aside.
3 In a medium bowl, add the flour, baking powder, cinnamon, and salt. Whisk until well combined. 
4 In a large bowl, add the ripe bananas and mash until smooth. Add the date butter mixture, flax eggs, coconut sugar, molasses, and vanilla. Whisk until well combined. 
5 Add the dry to the wet and stir with a spatula. Pour batter into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean. 
6 While the cake is cooling for 20 minutes, make the salted caramel sauce. Add the coconut oil and pure maple syrup in a bowl. Microwave until melted and warm. Stir in the cashew butter and salt until nice and smooth. 
7 Poke holes in the cake with a skewer all over to top. Pour 3/4 of the caramel sauce evenly over the top. Slice and enjoy warm with vanilla ice cream, more caramel sauce drizzled on top, and a sprinkle of flaky sea salt.