Sticky Toffee Banana Loaf

Method

1. Preheat the oven to 180C/160C fan/gas 4.
2. First, add the dates to a small bowl and add enough boiling water just to cover them - set aside to soften.
3. Using a food mixer or hand mixer, cream together the butter, soft brown sugar and mixed spice until light and fluffy.
4. After about 10 minutes, mash the softened dates to form a thick paste. Add the banana and mash again. Tip the date and banana paste into the creamed butter before cracking in the eggs.
5. Briefly whisk on high speed to combine the ingredients before sieving in the flour and baking powder. Add the pecans to the bowl before folding through the flour to form a thick, smooth batter.
6. Carefully pour the cake batter into the greased and lined loaf tin. Smooth on top before placing in the oven and baking for 40 - 45 minutes until a skewer comes out clean when place in the centre of the cake.
7. Whilst the cake is baking, make the toffee sauce. Add the butter to a heavy-bottomed saucepan before sprinkling in the sugar. Over a low heat, allow the butter and sugar to melt until the sugar is no longer grainy.
8. Pour in the cream and stir well to create a smooth sauce. Allow the toffee to gently bubble for 2 - 3 minutes until it starts to slightly thicken. Remove from the heat and allow the cool - it will thicken further once cooled.
9. When the cake is cooked through, remove from the oven and leave to fully cool on a cooling rack. When ready to serve, place the loaf cake on a board or serving plate and drizzle over the cooled toffee sauce. Roughly chop the banana chips and generously sprinkle over the cake and serve with a dollop of ice cream for extra decadence.