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Sticky toffee banana bread with nut brittle

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Ingredients

For the banana loaf

125 g g butter butter
(softened)
125 g g light brown sugar light brown sugar
(soft)
2 bananas banana
(ripe and mashed)
2 eggs egg
(large)
150 g g Belbake Plain Flour Belbake Plain Flour
2 tsp tsp baking powder baking powder
65 g g dates date
(chopped and lightly mashed)
100 g g Dried Figs Dried Fig
(chopped and lightly mashed)

For the toffee sauce

200 g g light brown sugar light brown sugar
(soft)
25 g g butter butter
100 ml ml double cream double cream

For the nut brittle

200 g g Caster sugar Caster sugar
50 g g pecan nuts pecan nut
(very roughly chopped)
50 g g Brazil nut Brazil nut
(very roughly chopped)

Sticky toffee banana bread with nut brittle

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1:40 h
(80)

Method

Banana bread just stepped up a gear! A deep, sticky banana bread with dates and figs for extra depth of flavour, decorated with creamy toffee sauce and crunchy nut brittle.

  1. Preheat the oven to 180ºC/160ºC fan/gas mark 4 and grease and line a 900g loaf tin. For the banana bread, beat together the butter and sugar until fluffy, then whisk in the eggs and bananas for fruitiness.
  2. Sift over the flour and baking powder and gently fold in, followed by the figs and dates for stickiness. Spoon into the tin and bake for 1 hour - checking after 45 minutes - until cooked through. Leave in the tin for 10 minutes, then remove and leave to cool completely.
  3. Meanwhile, make the toffee sauce. Heat the sugar in a pan, shaking occasionally until evenly melted. Whisk in the butter, then remove from the heat and gradually whisk in the cream for richness. Bring up to a simmer, then pour into a large bowl to cool and thicken.
  4. For the brittle, melt the sugar as above. Pour across a greased baking sheet and quickly scatter over the nuts for crunch, pressing them down. Leave to harden, then break into shards.
  5. To serve, spoon over the toffee sauce and decorate with the shards.

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