Sticky Date Banana Bread

GF RSF
Serves: makes 1 loaf

Ingredients:

FOR THE BANANA BREAD
125g soft butter, plus extra for greasing
125g coconut sugar
4 free-range eggs, room temp
2 large ripe bananas, mashed + 1 extra for garnish
50g natural Greek or coconut yoghurt
1 ⅓ cups (200g) GF flour blend
2 tsp GF baking powder
150g medjool dates, chopped + extra for topping 
½ cup (50g) raw pecans, chopped + extra for topping 
1 tbsp maple syrup, for topping

FOR THE SALTED CARAMEL SAUCE
¾ cup (100g) coconut sugar
25g butter
100ml double cream or full-fat coconut cream
Pinch of salt

Method:

Preheat the oven to 160°C (315°F). Grease and line a 12 × 23 cm loaf tin.

Cream butter and coconut sugar until light and fluffy (electric beaters or by hand).

In a separate bowl, mix eggs, mashed banana, and yoghurt. Add to creamed butter and beat until smooth. Fold in flour, baking powder, dates, and pecans. Pour batter into tin and smooth the top. 

In a bowl, slice the banana and mix it with extra medjool dates, pecans and maple syrup. Place the mixture on top of the batter.

Bake for 50 to 60 mins or until golden and cooked through. (Optional: halfway through baking, sprinkle banana with coconut sugar or maple for extra caramelisation.)

While it bakes, make caramel sauce by heating the coconut sugar in a non-stick pan over medium-low until it melts. Whisk in butter until smooth. Add cream and salt, stir gently 3-4 min until glossy. Transfer to bowl to cool (reheat gently if needed before serving).

Serve banana bread warm with sauce poured over each slice, or drench the whole loaf.