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Sticky banoffee loaf with toffee sauce

Ingredients

  1. Step 1 100ml dark rum (optional)
  2. Step 2 2 tsp bicarbonate of soda
  3. Step 3 200g chopped dates
  4. Step 4 100g vegetable suet
  5. Step 5 250g plain flour
  6. Step 6 1 tsp vanilla extract
  7. Step 7 100g golden caster sugar
  8. Step 8 2 ripe bananas , chopped
  9. Step 9 crème fraîche or vanilla ice cream, to serve (optional)
  10. Step 10 150ml double cream
  11. Step 11 100g dark brown sugar
  12. Step 12 75g butter
Sticky banoffee loaf with toffee sauce
Calories: 732 Carbohydrate: 95 g Protein: 6 g Fat: 35 g
Cook time: 60 minutes Prep time: 10 minutes Total time: 70 minutes Servings: 6

TAGS

Dessert 1 of 5-a-day Baking Banoffee cake Dessert Indulgent Loaf cake Toffee Tom Kerridge Vegetarian

Directions

  1. Step 1 Pour the rum and 200ml water into a saucepan (if you're not using the rum, add an extra 100ml water). Bring to the boil, add the bicarb and dates, then leave to cool, allowing the dates to soak up the boozy liquid.
  2. Step 2 Heat oven to 180C/160C fan/gas 4. Pour the dates and the liquid into a bowl and add the suet, flour, vanilla and sugar. Beat until completely mixed, then fold in the banana and spoon into a lined 900g loaf tin. Bake for 40-45 mins until an inserted skewer comes out clean. Leave to cool.
  3. Step 3 While the cake is cooling, put the cream, sugar, butter and a small pinch of salt in a saucepan. Bring to the boil and cook until you have a bubbling sauce. Slice the banoffee loaf, pour over some sauce and serve with crème fraîche or vanilla ice cream, if you like.