Method

Pre-heat oven to 140°c fan.

Place banana & dates in a food processor & blitz to a course paste.

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.

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.

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.

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.

Serve bread with warm sauce.