Ever feel like baking on a weekend afternoon, but have no idea what to bake so you just end up leaving it? Well, if the urge to bake hits again and you want something sweet and decadent, but still slightly healthy, why not try this sticky toffee banana bread?
Not only does it give you a great reason to bake, but it is the perfect way to use up any overripe bananas you have sitting in the pantry at home. Whether you are looking for an afternoon treat, or have to bake something for the school’s bake sale, this is a winner of a recipe!
- 125g soft butter
- 75g caster sugar
- 50g dark sugar
- 3 medium eggs
- 2 large overripe bananas, mashed
- 50g natural yogurt
- 200g plain flour
- 2 tsp baking powder
- 50g pitted dates chopped
- 50g pecan nuts or walnuts chopped
- 100g light brown sugar
- 25g butter cubed
- 100ml double cream
Banana & nut brittle:
- 150g caster sugar
- 50g pecan nuts or walnuts mixed
- 50g banana chips
- ½ tsp sea salt flakes
- Preheat the oven to 160 degrees Celsius. Butter a loaf tin and line it with parchment paper if necessary.
- In a large mixing bowl, beat the butter and sugar for 5 minutes with an electric mixture until the mixture is light and fluffy. Whisk the eggs, mashed banana, and yogurt together in a separate bowl until it is smooth.
- Whisk this mixture into the butter and sugar mix. Gently fold in the flour and baking powder until it is all just combined.
- Fold in the dates and nuts until just combined as well. Be sure to not overmix the mixture.
- Spoon the banana mixture into the tin and place it into the oven. Leave to bake for 1 hour, or until a skewer placed into the center comes out clean.
- Leave the banana bread to cool in the tin for 10 minutes, and then lift out of the tin carefully.
- Place the sugar into a frying pan and melt it over medium-low heat. The sugar should be light golden brown and have a liquid consistency. Do not stir the sugar, just tilt the pan to melt it evenly.
- Carefully whisk in the butter until it is all smooth, and slowly pour in the cream, allowing it to come to a bubble. Mix it all together until smooth and leave it to cool to room temperature.
- To make the brittle, put the sugar into a frying pan with the water over medium heat. Leave it to simmer for 10 minutes until it has an amber colour. Do not mix, just tilt the pan to stir.
- Line a baking tray with parchment paper and stir the nuts, banana chips, and salt flakes into the caramel mixture. Pour this onto the tray, making sure it is all in a single layer.
- Allow this to cool completely before breaking into shards.
- Loosen the toffee sauce by stirring it and warm for a few seconds in the microwave to if necessary. Drizzle this over the banana bread and top with shards of the brittle.
- Slice and serve with fresh butter.