Sticky Toffee Banana Bread

Banana Bread – 125g soft butter , plus extra for the tin, 75g caster sugar, 50g dark brown soft sugar, 3 medium eggs, 2 large ripe bananas , mashed, 50g natural yogurt, 200g plain flour, 2 tsp baking powder, 50g pitted dates , chopped (about 10), 50g pecans or walnuts, chopped (or mixed chopped nuts)

Toffee Sauce – 100g light brown soft sugar, 25g butter , cut into cubes, 100ml double cream

• Heat the oven to 160C/140C fan/gas 3. Butter and line a loaf tin Beat the butter and both sugars until really fluffy. Whisk the eggs, banana and yogurt in a separate bowl until mostly smooth, then add this to the butter and sugar mixture. Fold in the flour, baking powder, dates and nuts. Bake for 1 hr-1 hr 15 mins.
• Put the sugar in a frying pan and melt until light golden brown and liquid. Carefully whisk in the butter until smooth, then pour in the cream and bring to a bubble. Mix until smooth and shiny then drizzle over the cake so it drips down the sides.