If you're a fan of deeply caramel notes, sweet banana and sticky dates this is for you. It's the ultimate bakedthing. It's moist and fudgy and the perfect thing to make and eat on a cold autumn or winter day.
Preheat the oven to 160 fan/180 degrees. Place the pitted dates in a heatproof bowl with the tea bag then pour over enough boiling water to cover them.
After 10 minutes remove the dates and place into a high speed blender with 4 tbsp of the soaking liquid. Blend until almost completely smooth.
Mash the bananas in a large mixing bowl then add the date paste, dark brown sugar, yoghurt, vanilla and melted butter. Stir to fully combine.
Sift in the self raising flour, baking powder and spices. Gently fold together until fully combined, being careful to not over mix.
Line a loaf tin with butter then baking paper. Sprinkle demerara sugar onto the bottom and sides of the tin then pour the batter in. Run a buttery knife down the middle making a long slit then place into the oven for 55 minutes or until a skewer comes out clean.
Allow the loaf to cool whilst you make the toffee sauce.
Add the butter, brown sugar and date syrup into a small saucepan. Whisk together until smooth and combined and slightly melted then add the cream and salt and mix together until combined. Bring to a simmer for a minute or two then remove from the heat and pour into a pyrex jug to cool.
As soon as the cake is out the oven, drizzle over a little bit of the toffee sauce to soak into the cake then top with the garnishes. Once the cake has cooled enough to remove from the tin, remove and place on a plate with high sides. Drizzle plenty of the sauce over then dive in! Best served warm with extra sauce and cream.
