CAKE HEAVEN

Decorate with chocolate shavings and icing sugar

Sticky banana bread

SERVES 6 GENEROUSLY

For the banana loaf

125g (4½oz) unsalted butter, softened
125g (4½oz) light brown sugar
2 ripe bananas, peeled, mashed
2 large free-range eggs
150g (5½oz) plain flour
2 tsp baking powder
65g (2oz) chopped pitted dates
50g (1¾oz) sultanas
50g (1¾oz) chopped prunes
2 tbsp hot water

For the toffee sauce (optional)

100g (3½oz) light brown sugar
25g (1oz) unsalted butter
100ml (3½fl oz) double cream

For caramel shards decorations (optional)

2 tbsp water
150g (5½oz) granulated sugar
50g (1¾oz) pecans

1 Preheat the oven to 180°C/Gas Mark 4. Grease and line a 900g (2lb) loaf tin with butter and baking paper.

Serve with custard or ice cream!

2 Put the dates, prunes and sultanas in a bowl and cover with 2 tbsp hot water to soften the fruit. Set aside.

3 Put the butter, sugar and bananas in a large bowl of an electric mixer and beat together.

Crack the eggs into the mix and whisk in until combined. Add the soaked dried fruit and mix