Banana and Date Loaf

To make the caramel espresso dates

In a small saucepan over medium heat, bring butter, brown sugar and cream to the boil

Simmer for five minutes to reduce, stirring occasionally

Add dates and espresso, and simmer for a further 5 minutes. Set aside to cool.

To make the loaf

Preheat oven to 170°C then grease and line a 20cm loaf tin

Cream the butter and brown sugar in a mixer fitted with the paddle until light and fluffy

Add eggs, one at a time, and then the banana and vanilla (don’t worry if the mixture looks split – it will come back together when the flour is added)

Sieve the flour and baking powder together, and then add half to the loaf mix, on low speed

Add Greek yoghurt, then the remaining dry ingredients

Spoon half the batter into the loaf tin, and then spoon in the dates

Remember to reserve the caramel sauce to serve with the finished loaf

Gently swirl caramel dates through the batter, then top with remaining mix

Bake for 40 – 50 minutes or until the a skewer comes out cleanly

Serve banana, date and espresso loaf warm, with a spoonful of date caramel.