BANANA, DATE AND CARAMEL LOAF

I just had to....

Banana, date, caramel loaf

3 ripe bananas (250g), mashed

100g unsalted butter, melted

100g golden caster sugar

6 pitted dates, finely chopped

1 tbsp amaretto/ dark rum

1 tsp vanilla extract

1 free-range egg

150g plain flour

1 heaped tsp bicarbonate of soda

for the caramel:

50g golden caster sugar

1 tbsp creme fraiche

pinch salt

Preheat the oven to 180C/fan160C/gas 4. Grease and line a 1ltr loaf tin with baking parchment.

Mix the mashed bananas with the melted butter and golden caster sugar. Stir through the dates, the amaretto and vanilla then beat in the egg. Sift in the flour and bicarbonate of soda and gently fold through the banana mix with a metal spoon. 

Pour the mix into the loaf tin and place in the oven. Bake for 45 minutes - the cake should be dark on top with a soft, moist sponge. Check that it is done by poking a skewer through the centre - if it comes out clean it's ready.

Leave the loaf to cool completely in its tin while you make the caramel. Heat the sugar in a small pan with 1 tablespoon of water over a low heat. Without stirring, leave the sugar to melt and gently simmer until it turns a deep hazelnut colour. Remove from the heat and add the creme fraiche and salt and stir. It will splutter at first, then turn into a smooth caramel. 

Transfer the cake to a plate or platter and quickly pour the caramel over the loaf. It will immediately harden like toffee, giving a good snap when you slice through. Serve with a dollop of creme fraiche and a good cup of cha.