Thursday, 5 November 2009

Sticky Toffee Banana Bread

This is one of those recipes that makes me feel like a good mother.
It makes a lovely after school treat or breakfast bread on the weekend (served with fresh banana and yogurt - not toffee sauce!)  It takes minutes to throw together, fills the house with a fug of spicy steam and stays moist and densely rich for days.
Banana bread is a health conscious treat filled with goodness; bananas, dates and nuts, and then just when you are feeling exceedingly virtuous, you can drizzle caramel sauce all over the top and turn it from a banana bread to a sticky toffee dessert. 

Sticky Toffee Banana Bread
150g dried dates, chopped
175g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
125g butter
100g sugar
3 tbsp golden syrup
2 eggs, beaten
2 large ripe bananas, mashed
50g walnuts, chopped (optional)

Preheat the oven to 160C.
Cover the dates with boiling water in a bowl, add the baking soda and set aside for 30 minutes to soften, then mash or blitz in a food processor till smooth.
Sieve the flour, baking powder and salt into a bowl together.
Melt the butter in a small pan and beat in the sugar and golden syrup. Add the bananas and the eggs and finally the dates and walnuts (if using).
Add the wet ingredients to the dry ingredients and stir well to ensure the flour is mixed in fully.
Pour into a loaf tin and bake for around 1 hr, poke with a skewer to check for doneness. (it will come out clean if the cake is baked through)
This cake can be eaten warm or cold with butter and a large cup of coffee....
but if you want an unbelievable treat....
drizzle with

Hot Toffee Sauce
100ml double cream
50g butter
50g dark brown sugar
Heat everything together slowly in a heavy bottomed saucepan.
Drizzle over the banana and date bread and serve with cream.

1 comment:

  1. mmmmm sounds delicious - this would work well being cold out in s.f.