Easter baking recipe for 6 people, takes only 50 mins; recipe has dark rum, bicarbonate of soda, dates, vegetable suet, plain flour, vanilla extract, golden caster sugar, banana, creme fraiche, double cream, dark brown sugar and butter.
Sticky banoffee loaf with toffee sauce
Course: Easter baking
Servings
6
servings
Prep time
10 mins
Ingredients
- Dark Rum: 100ml dark rum (optional)
- Bicarbonate Of Soda: 2 tsp bicarbonate of soda
- Dates: 200g chopped dates
- Vegetable Suet: 100g vegetable suet
- Plain Flour: 250g plain flour
- Vanilla Extract: 1 tsp vanilla extract
- Golden Caster Sugar: 100g golden caster sugar
- Banana: 2 ripe bananas, chopped
- Creme Fraiche: creme fraiche or vanilla ice cream, to serve (optional)
- Double Cream: 150ml double cream
- Dark Brown Sugar: 100g dark brown sugar
- Butter: 75g butter
Directions
- 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 creme fraiche or vanilla ice cream, if you like.
