Description
This Sticky Toffee Banana Bread is a delightful twist on a classic, combining moist banana bread packed with dates and nuts, topped with a rich homemade toffee sauce and crunchy banana nut brittle. Perfect for dessert or teatime, this recipe blends the comforting flavors of banana and toffee with a luscious, glossy sauce and textured brittle, creating an irresistible treat that keeps well for days.
Ingredients
Scale
Banana Bread
- 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)
Toffee Sauce
- 100g light brown soft sugar
- 25g butter, cut into cubes
- 100ml double cream
Banana Nut Brittle
- 150g caster sugar
- 50g pecans or walnuts (or mixed nuts)
- 50g banana chips
- ½ tsp sea salt flakes
Instructions
- Prepare the loaf tin: Heat the oven to 160C/140C fan/gas 3. Butter and line a 900g loaf tin with a strip of baking parchment for easy cake removal.
- Make the banana bread batter: Beat the soft butter with both caster and dark brown sugar in a bowl for 5 minutes using an electric whisk until light and fluffy. In a separate bowl, whisk the eggs, mashed bananas, and natural yogurt until mostly smooth, then combine this mixture into the butter and sugar mixture. Gently fold in the plain flour and baking powder until just combined, then fold in the chopped dates and nuts.
- Bake the banana bread: Spoon the batter into the prepared loaf tin, smoothing the top. Bake for 1 hour to 1 hour 15 minutes until a skewer inserted in the center comes out clean. Let it cool in the tin for 10 minutes before lifting out using the parchment. Serve warm or cool completely on a wire rack and store in an airtight container for up to four days.
- Prepare the toffee sauce: In a heavy-based frying pan, melt the light brown sugar over medium-low heat without stirring, tilting the pan to help the sugar melt evenly until it turns light golden brown and liquefied. Carefully whisk in the butter until smooth, then slowly add the double cream, bringing the mixture to a gentle bubble. Stir continuously until the sauce is shiny and smooth. Transfer to a heatproof bowl, cover, and cool to room temperature.
- Make the banana nut brittle: Place the caster sugar in a frying pan with 2 tablespoons of water over medium heat. Stir briefly to combine, then simmer without stirring for about 10 minutes until the caramel reaches an amber color. Line a baking tray with parchment paper. Stir in the nuts, banana chips, and sea salt flakes to coat evenly, then pour the mixture onto the tray in a single layer. Allow to cool completely before breaking into shards.
- Serve the banana bread: Stir or gently warm the toffee sauce if it has thickened, adding a splash of cream if needed. Drizzle generously over the banana bread so the sauce drips down the sides. Top with shards of the banana nut brittle for added crunch and flavor. Keep leftovers in an airtight container for up to two days.
Notes
- You can use any nuts you have on hand, such as hazelnuts, almonds, walnuts, or peanuts, but ensure they are fresh to avoid rancidity.
- The toffee sauce and brittle can be stored separately in airtight containers; the sauce keeps for four days, while the brittle remains crunchy for two days.
- Banana bread freezes well; wrap tightly and thaw before serving.
- Warm the toffee sauce gently when serving if it has become too thick, adding extra cream to adjust consistency.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: Sticky toffee banana bread, banana bread recipe, toffee sauce, banana nut brittle, dessert bread, moist banana bread
