For the loaf
120g unsalted butter
240g brown sugar
2 large, free-range eggs
4 ripe bananas, mashed
1 tsp vanilla extract
250g plain flour
40g Greek yoghurt
2 tsp baking powder

For the caramel espresso dates
125g dates, pitted and chopped
100g unsalted butter
60g brown sugar
140ml pure cream
2 x 40ml espresso shots

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.