Dessert

Sticky Toffee Banana Bread with Toffee Sauce and Nut Brittle Recipe

BySophie Carsel November 3, 2025November 3, 2025

Introduction

Sticky toffee banana bread is a delightful twist on a classic favorite, combining moist banana bread with rich toffee sauce and crunchy nut brittle. This indulgent treat is perfect for afternoon tea or a special dessert.

The image shows a loaf cake with a thick chocolate glaze on top, covered with a mix of banana chips, walnut pieces, and small nut clusters. The cake has a brown, moist texture with visible small dark spots inside, sliced twice near the bottom, revealing the soft interior. The cake sits on a light blue board, alongside a white plate with a gold rim holding more banana chips. In the background, there are two stacked white cups and a white marbled surface. A teal cloth with lace edges lies under the cake board. Photo taken with an iphone --ar 4:5 --v 7

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 (for toffee sauce)
25g butter, cut into cubes (for toffee sauce)
100ml double cream (for toffee sauce)
150g caster sugar (for brittle)
50g pecans or walnuts (or mixed nuts) (for brittle)
50g banana chips (for brittle)
½ tsp sea salt flakes (for brittle)

Instructions

Step 1: Preheat the oven to 160°C (140°C fan)/gas 3. Butter and line a 900g loaf tin with a strip of baking parchment.
Step 2: Beat the butter and both 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 yogurt until mostly smooth, then whisk this mixture into the butter and sugar.
Step 4: Fold in the flour and baking powder until just combined, then fold in the chopped dates and nuts.
Step 5: Spoon the batter into the prepared tin, smooth the top, and bake for 1 hour to 1 hour 15 minutes until a skewer inserted in the center comes out clean.
Step 6: Let the bread cool in the tin for 10 minutes, then lift out using the parchment strip and cool completely on a wire rack.
Step 7: To make the toffee sauce, place the light brown sugar in a heavy-based frying pan and melt over medium-low heat until it turns a light golden brown liquid, tilting the pan without stirring.
Step 8: Carefully whisk in the butter cubes until smooth, then slowly pour in the double cream and bring to a 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, place the caster sugar and 2 tablespoons of water in a frying pan over medium heat. Stir briefly, then simmer for 10 minutes without stirring until the caramel turns a deep amber color.
Step 10: Line a baking tray with parchment paper. 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.
Step 11: Once cooled, break the brittle into shards.
Step 12: To serve, loosen the toffee sauce if stiff by stirring or warming briefly with a splash of cream. Drizzle the sauce over the banana bread and top with brittle shards.

Tips & Variations

Choose your nuts: Mixed nuts are economical, but hazelnuts, walnuts, almonds, or peanuts all work well—just check freshness to avoid rancidity.
Add extra flavor: The toffee sauce and brittle bring extra texture and sweetness using simple, storecupboard ingredients.

Storage

Store the banana bread in an airtight container for up to four days. Keep the toffee sauce and brittle in separate airtight containers; the sauce lasts about four days, while the brittle stays crisp for two days. Reheat the sauce gently before serving if it thickens.

How to Serve

The image shows a loaf of banana nut bread with chocolate glaze and a topping of banana chips and walnuts on it. The bread is cut to reveal two slices lying flat in front of the loaf, showing a moist inside with dark spots of nuts or chocolate chips. The loaf rests on a light blue board with a white marbled surface beneath. To the left, a white plate with gold edges contains some banana chips, and above it, two stacked white cups and saucers are partially visible. A woman's hand with blue cloth nearby is on the right side. The colors are warm with browns of the bread and glaze, yellows from the banana chips, and a cool blue textile and board background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well once thawed and mashed. They may be a little wetter, so drain any excess liquid before adding to the batter.

How do I know when the banana bread is done?

The bread is ready when a skewer inserted into the center comes out clean or with a few moist crumbs attached. Baking times may vary slightly depending on your oven.