Sticky Toffee Banana Bread

This is the ultimate fusion of two of the best desserts/baked goods - sticky toffee pudding and banana bread. It is divine. 

15 minutes prep

55 minutes cook

Serves 8-10

Mia Jacobs
IMG_3856.jpg

Ingredients

    Sticky toffee banana bread:
  • 150gmejool dates
  • 1breakfast tea bag
  • 2medium bananas
  • 100gdark brown sugar
  • 100gvegan yoghurt
  • 1 tspvanilla extract
  • 125gvegan butter, melted
  • 200gself raising flour
  • 1/2 tspbaking powder
  • 1/2 tsp ground ginger
  • a small pinchnutmeg
  • a pinchsalt
    • Toffee sauce:
  • 100gvegan butter block, cubed (Naturli is a good brand to use)
  • 100glight brown sugar
  • 1 tbspdate syrup
  • 100mlvegan double cream
  • 1/2 tspvanilla extract
  • a pinchsalt
    • To serve
  • to garnishpecans, banana chips, chopped dates
  • to servevegan cream

If you're a fan of deeply caramel notes, sweet banana and sticky dates this is for you. It's the ultimate bakedthing. It's moist and fudgy and the perfect thing to make and eat on a cold autumn or winter day.

Method

  • Preheat the oven to 160 fan/180 degrees. Place the pitted dates in a heatproof bowl with the tea bag then pour over enough boiling water to cover them.
  • After 10 minutes remove the dates and place into a high speed blender with 4 tbsp of the soaking liquid. Blend until almost completely smooth.
  • Mash the bananas in a large mixing bowl then add the date paste, dark brown sugar, yoghurt, vanilla and melted butter. Stir to fully combine.
  • Sift in the self raising flour, baking powder and spices. Gently fold together until fully combined, being careful to not over mix.
  • Line a loaf tin with butter then baking paper. Sprinkle demerara sugar onto the bottom and sides of the tin then pour the batter in. Run a buttery knife down the middle making a long slit then place into the oven for 55 minutes or until a skewer comes out clean.
  • Allow the loaf to cool whilst you make the toffee sauce.
  • Add the butter, brown sugar and date syrup into a small saucepan. Whisk together until smooth and combined and slightly melted then add the cream and salt and mix together until combined. Bring to a simmer for a minute or two then remove from the heat and pour into a pyrex jug to cool.
  • As soon as the cake is out the oven, drizzle over a little bit of the toffee sauce to soak into the cake then top with the garnishes. Once the cake has cooled enough to remove from the tin, remove and place on a plate with high sides. Drizzle plenty of the sauce over then dive in! Best served warm with extra sauce and cream.

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    Mia Jacobs

    Mia Jacobs

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    Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.

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