Lets Bake Sticky Toffee Banana Bread From the Heart..
INGREDIENTS…
– 180 g medjool dates, seed removed and roughly chopped,
-180 ml water,
– 1 tsp. Bakers Street bicarbonate of soda,
– 250 g self-raising flour.
– 1/2 tsp. salt ,
– 1 tsp. Bakers Street baking powder,
– 90 g mixed nuts, roughly chopped,
– 110 g butter, melted,
– 110 g dark muscovado sugar,
– 2 tbsp. black treacle,
– 2 eggs,
– 2 ripe bananas, mashed,
FOR THE TOFFEE SAUCE
– 50 g butter,
– 85 g dark muscovado sugar,
– 1/2 tsp. black treacle,
– 75 ml double cream,
– 1/4 tsp. salt,
– 20 g dried banana chips,
Method…
1. Preheat oven to 180°C (160°C Fan) and line a 2lb loaf tin.
2. In a saucepan over medium heat, add dates, water and bicarbonate of soda. Stir and bring to a boil. Remove from the heat and set aside for 10 minutes.
3. Meanwhile, in a large bowl, add the flour, salt, baking powder and mixed nuts. Stir to combine.
4. In another large bowl, add the butter, dark muscovado sugar and black treacle. Stir until the melted butter is incorporated and there are no sugary lumps remaining. Add the eggs and bananas and stir until combined.
5. Add the dry ingredients and fold in until just combined.
6. Take your reserved dates and water. Using the back of a fork, mash the dates slightly, then add to your cake batter. Stir until combined. You should have a wet, dark batter.
7. Pour into your loaf tin and bake for 45-50 minutes or until a skewer comes out clean when inserted into the centre.
8. Whilst your cake is cooling, make the toffee sauce. In a small saucepan over medium heat, add remaining butter, dark muscovado sugar and black treacle. Continue to stir and until the butter has melted. Add the double cream, stir and bring to a boil.
9. Remove from the heat and leave to cool slightly. Drizzle the cake with the sauce and top with banana chips.
Serve and enjoy!
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