Ingredients

125g soft butter, plus extra for the tin

75g caster sugar

50g dark brown soft sugar

3 medium eggs

2 large ripe bananas, mashed

50g natural yogurt

200g plain flour

2 tsp baking powder

50g pitted dates, chopped (about 10)

50g pecans or walnuts, chopped (or mixed chopped nuts)

100g light brown soft sugar

25g butter, cut into cubes

100ml double cream

150g caster sugar (for brittle)

50g pecans or walnuts (or mixed nuts) (for brittle)

50g banana chips

½ tsp sea salt flakes

Instructions

Step 1: Heat the oven to 160°C (140°C fan)/gas mark 3. Butter and line a 900g loaf tin with a strip of baking parchment.

Step 2: Beat the 125g butter with the caster and dark brown sugars in a bowl for 5 minutes with an electric whisk until really fluffy.

Step 3: In a separate bowl, whisk the eggs, mashed bananas, and natural yogurt until mostly smooth, then combine with the butter and sugar mixture.

Step 4: Fold in the flour and baking powder until just combined, then gently fold in the chopped dates and nuts.

Step 5: Spoon the batter into the prepared tin, smooth over the top, and bake for 1 hour to 1 hour 15 minutes, until a skewer inserted comes out clean.

Step 6: Let the bread cool in the tin for 10 minutes, then lift out using the parchment strip. Cool completely on a wire rack or serve warm.

Step 7: To make the toffee sauce, melt the 100g caster sugar in a heavy-based frying pan over medium-low heat without stirring until it becomes light golden and liquid. Tilt the pan to help the sugar melt evenly.

Step 8: Carefully whisk in the 25g butter cubes until smooth, then pour in the double cream slowly and bring to a gentle bubble. Stir until the sauce is smooth and shiny, then pour into a heatproof bowl and let cool to room temperature.

Step 9: For the brittle, put the 150g caster sugar and 2 tablespoons of water in a frying pan over medium heat. Stir briefly, then simmer without stirring for about 10 minutes until the caramel turns a deep amber color.

Step 10: Line a baking tray with parchment. Stir the nuts, banana chips, and sea salt flakes into the caramel until well coated, then pour onto the tray and spread into a single layer. Let cool completely, then break into shards.

Step 11: Before serving, loosen the toffee sauce if stiff by stirring or warming briefly in the microwave with a splash of cream. Drizzle generously over the banana bread and top with brittle shards.

Tips & Variations

Choose your nuts wisely: mixed nuts work well and are cost-effective, but hazelnuts, walnuts, almonds, or peanuts all add great flavor. Make sure they’re fresh to avoid any rancid taste.

Add extra flavor by using the toffee sauce and brittle to bring a wonderful contrast of textures and sweetness to this simple banana bread.

Storage

Store the banana bread in an airtight container for up to four days at room temperature. The toffee sauce and brittle should be kept separately in airtight containers and will keep for up to four days. The banana bread freezes well; thaw fully before serving. To reheat, warm the bread slightly and drizzle with warmed toffee sauce.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Thaw them completely and drain any excess liquid before mashing to avoid making the batter too wet.

How do I know when the banana bread is fully baked?

Insert a skewer or toothpick into the center of the bread. If it comes out clean or with just a few moist crumbs, the bread is done. If there’s wet batter on the skewer, bake for a few more minutes and test again.