Baking

Sticky Toffee Banana Bread

Name: Sticky Toffee Banana Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 10 servings
Ingredients: 150g mejool dates; 1 breakfast tea bag; 2 medium bananas; 100g dark brown sugar; 100g vegan yoghurt; 1 tsp vanilla extract; 125g vegan butter, melted; 200g self raising flour; 1/2 tsp baking powder; 1/2 tsp ground ginger; a small pinch nutmeg; a pinch salt; 100g vegan butter block, cubed (Naturli is a good brand to use); 100g light brown sugar; 1 tbsp date syrup; 100ml vegan double cream; 1/2 tsp vanilla extract; a pinch salt; to garnish pecans, banana chips, chopped dates; to serve vegan cream

10 servings

portions

15 minutes

temps actif

1 hour 10 minutes

temps total

Commencer à Cuisiner

Ingrédients

150g mejool dates

1 breakfast tea bag

2 medium bananas

100g dark brown sugar

100g vegan yoghurt

1 tsp vanilla extract

125g vegan butter, melted

200g self raising flour

1/2 tsp baking powder

1/2 tsp ground ginger

a small pinch nutmeg

a pinch salt

100g vegan butter block, cubed (Naturli is a good brand to use)

100g light brown sugar

1 tbsp date syrup

100ml vegan double cream

1/2 tsp vanilla extract

a pinch salt

to garnish pecans, banana chips, chopped dates

to serve vegan cream

Instructions

Preheat the oven to 160 fan/180 degrees. Place the pitted dates in a heatproof bowl with the tea bag then pour over enough boiling water to cover them.

After 10 minutes remove the dates and place into a high speed blender with 4 tbsp of the soaking liquid. Blend until almost completely smooth.

Mash the bananas in a large mixing bowl then add the date paste, dark brown sugar, yoghurt, vanilla and melted butter. Stir to fully combine.

Sift in the self raising flour, baking powder and spices. Gently fold together until fully combined, being careful to not over mix.

Line a loaf tin with butter then baking paper. Sprinkle d emerara sugar onto the bottom and sides of the tin then pour the batter in. Run a buttery knife down the middle making a long slit then place into the oven for 55 minutes or until a skewer comes out clean.

Allow the loaf to cool whilst you make the toffee sauce.

Add the butter, brown sugar and date syrup into a small saucepan. Whisk together until smooth and combined and slightly melted then add the cream and salt and mix together until combined. Bring to a simmer for a minute or two then remove from the heat and pour into a pyrex jug to cool.

As soon as the cake is out the oven, drizzle over a little bit of the toffee sauce to soak into the cake then top with the garnishes. Once the cake has cooled enough to remove from the tin, remove and place on a plate with high sides. Drizzle plenty of the sauce over then dive in! Best served warm with extra sauce and cream.