Chocolate date and banana loaf

Preheat the oven to 180°C. Coat a 33 x 13cm loaf tin and a baking tray with cooking spray, and set aside.

Combine the bicarbonate of soda, water and dates in a small bowl, and set aside to cool.

Cream the butter and castor sugar in the bowl of a food mixer until light and creamy in colour. Add the eggs one at a time, beating thoroughly after each addition. Add mashed bananas.

Sift the flour, baking powder, cinnamon, salt and cocoa into a separate bowl. Add to the butter mixture, alternating with the date mixture.

Spoon the batter into the prepared tin and bake until a skewer inserted into the centre comes out clean, 55 – 60 minutes. Remove from oven and leave to cool in the tin.

For the Italian meringue, place the sugar and water in a saucepan over medium heat. Stir until the sugar dissolves, using a wet pastry brush to brush the sides to avoid crystallisation. Stop stirring after the sugar has dissolved. When sugar reaches soft ball stage, use a sugar thermometer to measure 115°C. Remove from heat. Place egg whites in the mixer, add cream of tartar and start beating on high speed. Add the sugar syrup in a slow stream while the beater is mixing. Continue to beat for a further 10 minutes until the mixture is thick and glossy.

When the loaf has completely cooled, place Italian meringue in a piping bag fitted with a nozzle and pipe meringue peaks on top of the loaf. Use a blowtorch until the meringue is golden brown.

For the dark caramel sauce, stir the sugar and water in a large saucepan over low heat until the sugar dissolves, 5 minutes. Increase temperature to high and cook until boiling, without stirring. Brush down the sides with a wet pastry brush so that crystals do not form and cook until a deep golden colour appears, 15 – 20 minutes. Remove from heat, add cream and stir for 2 minutes. Set aside for 30 minutes to cool. Drizzle over the meringue loaf.