• 200 g (7 oz) fresh dates, pitted and chopped
• 125 g (4½ oz) unsalted butter, diced
• 1 teaspoon bicarbonate of soda (baking soda)
• 125 ml (4 fl oz/½ cup) boiling water
• 185 g (6½ oz/1 cup, lightly packed) light brown sugar
• 2 large ripe bananas (350 g/12 oz), mashed
• 3 large free-range eggs, beaten
• 130 g (4½ oz/½ cup) Greek-style yoghurt
• 300 g (10½ oz/2 cups) plain (all-purpose) flour
• 1 tablespoon baking powder
• 1 teaspoon salt

Caramel Glaze

• 220 g (7¾ oz/1 cup) caster (superfine) sugar
• 50 g (1¾ oz) unsalted butter
• a pinch of salt
• 140 ml (4¾ fl oz) coconut cream

Preheat the oven to 180°C (350°F). Generously grease and flour an 8 cm (3¼ inch) deep, 24 cm (9½ inch) fluted bundt (ring) tin.

Put the chopped dates in a large bowl with the butter and bicarbonate of soda. Add the boiling water and stir until the butter has melted. Add the brown sugar and mashed banana, then the eggs and yoghurt and stir well to combine. Sift the flour, baking powder and salt over the batter and gently fold together.

Spoon the batter into the prepared tin and bake for 40-45 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cool in the tin for 10 minutes before turning out onto a wire rack.

To make the caramel glaze, put the sugar, butter and salt in a saucepan over medium heat and cook for 4 minutes. When the butter and sugar start to melt together and combine, begin to stir the mixture until the caramel is dark brown.

Remove from the heat and add the coconut cream. Hold the pan away from you as you do this, as the caramel will splutter quite a bit. Stir to combine, then pour the hot mixture into a mixing bowl and continue to stir until the caramel begins to cool. When it feels quite thick, drizzle the caramel glaze over the cake. Allow the caramel to set before serving.