Name: Sticky banoffee loaf with toffee sauce
Prep time: 10 min
Cook time: 10 min
Yield: 6
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 -

Ingredients for - Sticky banoffee loaf with toffee sauce

1. 100ml dark rum (optional)

2. 2 tsp bicarbonate of soda

3. 200g chopped dates

4. 100g vegetable suet

5. 250g plain flour

6. 1 tsp vanilla extract

7. 100g golden caster sugar

8. 2 ripe bananas , chopped

9. crème fraîche or vanilla ice cream, to serve (optional)

10. 150ml double cream

11. 100g dark brown sugar

12. 75g butter

How to cook deliciously - Sticky banoffee loaf with toffee sauce

1 . Stage

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.

2 . Stage

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.

3 . Stage

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 crème fraîche or vanilla ice cream, if you like.