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Recipe By Jaxters

Ref: 856
Heading: Bread & Baking
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 10
Change no of portions required to :

Ingredients & Prep

   200 g  Plain flour
   125 g  Caster sugar
   125 g  Butter salted soft
   3 Eggs med
   2 Ripe bananas mashed of blitzed
   50 g  Plain yogurt
   50 g  Dates pitted
   50 g  Walnuts or pecan nuts finely chopped
   2 tsp  Baking powder
   1 tsp  Bicarbonate of soda
  Toffee Sauce
   100 g  Light brown soft sugar
   100 ml  Double cream
   30 g  Butter salted soft


  Step 1
Pre-heat oven to 140°c fan.
  Step 2
Place banana & dates in a food processor & blitz to a course paste.
  Step 3
In a bowl add soft butter & eggs, then whisk to light & fluffy, a food mixer or electric hand wisk is best for this job in another bowl whisk the yogurt, banana/date paste & eggs together then tip into the butter/sugar & mix together.
  Step 4
Mix the flour with bicarb & baking powder in another bowl, then tip into the mixture with the chopped nuts & fold together with a silicon spatula.
  Step 5
Tip batter into a tin of choice like a bread tin or a round savarin mould or cake tin which has been greased with extra butter, then bake for about 1 hour until cooked, check by poking in a skewer into the middle, if it comes out clean its done, place on a rack to cool.
  Step 6
While cooking make the toffee sauce by placing the sugar into a saucepan over med heat DO NOT STIR allow the sugar to melt & darken a little to light mid brown, then add butter & whisk in followed by the cream, bring to a simmer for 30 seconds then take off the heat & set aside.
  Step 7
Serve bread with warm sauce.

Suggestion & Tips

You can use other nuts of choice if you wish.
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