BANANA STICKY DATE LOAF

We only made this staple a few times in the opening days of the shop, and really must revisit this recipe more often. It’s like listening to a country band at the local pub as the dulcet melancholic tones wash over you, and your soul, whilst inebriated, is soothed.

MAKES 1 LOAF

175 g (6 oz) butter

100 g (3½ oz) soft brown sugar

2 tablespoons honey

2 eggs

225 g (8 oz) plain (all-purpose) flour, sifted

1 teaspoon baking powder

3 ripe bananas, mashed

100 g (3½ oz) medjool dates, chopped

½ quantity of salty caramel

Preheat the oven to 160ºC (315ºC/Gas 2–3). Line a 10 x 22 cm (4 x 8½ inch) loaf (bar) tin with baking paper.

Using electric beaters, beat the butter and sugar until pale and creamy. Add the honey, then add the eggs one at a time, scraping down the side of the bowl to make sure there are no stray buttery bits.

Fold in the sifted flour and baking powder, then add the banana and dates. Stir lightly, before depositing the batter into the loaf tin.

Bake for 1¼ hours, or until the loaf is golden brown and a skewer inserted into the middle comes out clean. Remove from the oven and leave in the tin.

Douse the loaf with the salty caramel, then leave to cool in the tin for 30 minutes, before placing on a serving plate.

The loaf will keep in an airtight container in a cool dark place for up to 1 week; the uncovered loaf can be frozen for up to 2 weeks.