Pumpkin Sticky Toffee Banana Bread – RECIPE BELOW

Pumpkin Sticky Toffee Banana Bread
Ingredients 
Toffee Sauce
* ½ cup unsalted butter
* ¾ cup packed brown sugar
* 1 tbsp unsulphured molasses
* 1 tsp vanilla extract
* ¼ tsp salt
* ½ cup coconut cream
Banana Bread
* 3 medium extra ripe bananas (~1 ½ cups mashed)
* ¼ cup unsalted butter 
* ¼ cup pumpkin puree 
* ¼ cup maple syrup
* ¼ cup creamy, natural almond butter
* ¼ cup packed brown sugar
* 1 large egg
* 1 tsp vanilla extract
* 1 ½ cups all-purpose flour
* ½ cup almond flour
* 1 ½ tsp pumpkin spice 
* 1 tsp baking soda
* ¾ tsp baking powder
* ¼ tsp salt
* ½ cup roughly chopped pecans
* ½ cup pitted, chopped medjool dates

Directions
Toffee Sauce
1. In a saucepan over medium-high heat, melt butter. Add brown sugar and molasses. Bring mixture to a simmer, whisking occasionally, and simmer for 4-5 minutes. Whisk in vanilla, salt, and coconut cream and simmer for 1 minute until slightly thickened. Remove from heat, transfer to a jar, and set aside to cool.

Banana Bread
1. Preheat oven to 350°F. Grease a loaf pan with nonstick cooking spray and line with parchment paper.

2. In a large bowl, mash ripe bananas until mostly smooth (a few clumps are ok). Whisk in butter, pumpkin, maple syrup, almond butter, brown sugar, egg, and vanilla until creamy.

3. Add flours, pumpkin spice, baking powder and soda, and salt. Combine until a smooth and pourable batter forms. Fold in pecans and dates. Pour into loaf pan.

4. Bake for 60-65 minutes until top is golden brown and toothpick inserted comes with a few moist crumbs. If top browns too quickly, you can cover top loosely with foil.

5. Remove from oven and cool in the pan for 10 minutes before transferring to a wire cooling rack. Cool for at least 45 minutes before pouring over desired amount of toffee sauce.

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