Sticky Banoffee Loaf with Toffee Sauce

4.00 (11)
⏱ 60 mins 🍽 Serves 6 ✅ Easy 🏷 Dessert

This dessert merges the comforting flavours of sticky toffee pudding with a classic banana loaf. The result is a wonderfully moist cake, enriched with dates and ripe bananas, and served with a decadent homemade toffee sauce. It's an ideal treat that keeps well for a few days. Enjoy a slice with a cup of tea or warm it up and drizzle with the sauce for a truly indulgent pudding.

Sticky Banoffee Loaf with Toffee Sauce

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

Method

  1. Place the rum and 200ml water into a saucepan (if omitting the rum, use an extra 100ml water). Bring the mixture to a boil, then stir in the bicarb and dates. Set aside to cool, letting the dates absorb the liquid.
  2. Preheat your oven to 180C/160C fan/gas 4. Transfer the dates and their liquid to a mixing bowl. Add the suet, flour, vanilla and sugar, beating until fully combined. Gently fold in the chopped banana, then spoon the batter into a lined 900g loaf tin. Bake for 40-45 mins until a skewer inserted comes out clean. Allow the cake to cool.
  3. As the cake cools, combine the cream, sugar, butter and a small pinch of salt in a saucepan. Bring to a boil and cook until it forms a bubbling sauce. Slice the cooled banoffee loaf, pour over the warm sauce and serve with crème fraîche or vanilla ice cream if desired.

Nutrition (per serving)

Calories732 kcal
Fat35 g
Saturates20 g
Carbs95 g
Sugars61 g
Fibre4 g
Protein6 g
Sodium480 mg
Salt1 g

Recipe details

Skill levelEasy
CategoryDessert
DietVegetarian