STICKY BANOFFEE LOAF WITH TOFFEE SAUCE

Sticky banoffee loaf with toffee sauce image

Bake a mash-up of sticky toffee pudding and banana loaf. Leftover cake will keep for a few days and is great with a cuppa - and the sauce is delicious with ice cream

Provided by Tom Kerridge

Categories Dessert

Time 1h

Number Of Ingredients 12

Ingredients

100ml dark rum (optional)
2 tsp bicarbonate of soda
200g chopped dates
100g vegetable suet
250g plain flour
1 tsp vanilla extract
100g golden caster sugar
2 ripe bananas , chopped
crème fraîche or vanilla ice cream, to serve (optional)
150ml double cream
100g dark brown sugar
75g butter

Steps:

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.
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.
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.

Nutrition Facts : Calories 732 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 61 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 1.2 milligram of sodium