- Cook Time: 10 mins
- Serving: 6 Persons
Nutrition facts (per portion)
- Calories: 732
- Carbohydrate Content: 95g
- Fat Content: 35g
- Fiber Content: 4g
- Protein Content: 6g
- Saturated Fat Content: 20g
- Sodium Content: 1.2g
- Sugar Content: 61g
Sticky banoffee loaf with toffee sauce Recipe
Sticky banoffee loaf with toffee sauce is a Easter baking recipe for 6 people, takes only 50 mins; recipe has dark rum, bicarbonate of soda and dates.
- Butter - 75g butter
- Creme Fraiche - creme fraiche or vanilla ice cream, to serve (optional)
- Plain Flour - 250g plain flour
- Bicarbonate Of Soda - 2 tsp bicarbonate of soda
- Golden Caster Sugar - 100g golden caster sugar
- Vanilla Extract - 1 tsp vanilla extract
- Banana - 2 ripe bananas, chopped
- Double Cream - 150ml double cream
- Dark Rum - 100ml dark rum (optional)
- Dark Brown Sugar - 100g dark brown sugar
- Dates - 200g chopped dates
- Vegetable Suet - 100g vegetable suet
- 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.