Sticky Toffee Banana Bread
By OcadoLife
Published on 03 April 2026
A glorious marriage of a banana loaf and sticky toffee pudding, this Sticky Toffee Banana Bread from baker and cook Crystelle Pereira has all the textures we know and love, plus extra depth from the dates, treacle and dark brown sugar. And it’s finished with that all-important lip-smacking sauce. Are your bananas still a touch green? Roast them in their skins at 170°C/150°C/gas 3 for 25 mins. The heat coaxes out their sugars, making them far better for baking.Time and servings
1 hr 25 minsTotal time
10Servings
15 minsPrep time
1 hr 10 minsCooking time
Ingredients
- 90g unsalted butter, plus extra for the tin, and to top up if needed
- 60g pecans
- 120g pitted dates, finely chopped
- 1 tsp bicarbonate of soda
- 20g olive oil
- 20g black treacle, plus 1 tbsp
- 80g dark brown soft sugar
- 2 large eggs
- 3 small ripe bananas, 2 mashed (to give approx. 120g), 1 sliced lengthways, to decorate (optional)
- 30g Greek yoghurt
- 1 tsp vanilla extract
- 135g plain flour
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- 150ml double cream
- 10 scoops ice cream, to serve (optional)
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Lightly grease with butter and line a 900g (2lb) loaf tin. Toast the pecans on a baking tray for 10 mins until golden, then roughly chop.Step 2
Melt 60g of the butter in a small pan and cook until lightly browned and nutty. Cool slightly, then measure again – you need 40g for the batter (top up if needed).Step 3
Put the dates in a heatproof bowl and cover with boiling water. Stir in the bicarbonate of soda; leave for 10 mins. Drain, leaving 2 tbsp (approx.) liquid, then mash to a rough paste.Step 4
In a large bowl, mix the browned butter, oil, 20g treacle and 30g of the sugar. Beat in the eggs one at a time, then stir in the mashed bananas, yoghurt and vanilla, followed by the date paste. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon, then fold into the wet mixture with the pecans.Step 5
Spoon the batter into the tin, smooth the top and add the sliced banana to decorate, if you like. Bake for 1 hr 10 mins (approx.), until a skewer inserted comes out with a few moist crumbs (cover loosely with foil if browning too quickly). Leave to cool in the tin for 15 mins, then turn out onto a rack.Step 6
or the sauce, put the double cream, remaining 30g butter, remaining 50g sugar and 1 tbsp black treacle in a pan along with a pinch of salt. Gently heat, stirring, until melted, then simmer for 5 mins (approx.) until thick and glossy.Step 7
Spoon a little sauce over the loaf while still warm, to glaze, then serve the rest on the side with vanilla ice cream, if liked. Both the cake and sauce will keep chilled in airtight containers for up to 4 days; reheat before serving.