Recipe(tried): Banana brandy tart

Don't be put off by long list of ingredients - this is flop proof and always very popular. Also can be made in advance and heated before serving.
125g (1/4 lb. or half a packet) dates, finely chopped
5 ml (1 tsp.) baking soda
5 ml (1 tsp.) instant coffee
200 ml (4/5 cup) boiling water
25 ml (1 1/2 tbsp.) cocoa
125 ml (1/2 cup) butter
200 ml (4/5 cup) sugar
3 extra large eggs
500 ml (2 cups) cake and pastry flour
10 ml (2 tsp.) baking powder
Pinch salt
4 bananas, mashed
125 ml (1/2 cup) pecan nuts, coarsely chopped
TOPPING:
250 ml (1 cup) sugar
100 ml (6 tbsp.) water
Pinch salt
25 ml (1 1/2 tbsp.) butter
100 ml (6 tbsp.) brandy
1 tsp. vanilla

Whipped cream for serving
Preheat oven to 350 degrees F. Grease oblong fireproof dish (about 9" x 12").
Combine dates, baking soda, coffee granules, boiling water and cocoa and allow to cool.
Cream butter and sugar together until light and creamy. Add eggs one by one, beating well after each addition. Sift dry ingredients together and add to the butter mixture, alternating with the date mixture. Fold in the bananas and nuts and spoon into prepared dish. Bake for 1 hour or until fork inserted comes out clean.
Stir sugar, water, salt and butter over low heat until all the sugar has dissolved. Boil for 5 min. Add brandy, bring to the boil and remove sauce from heat. Add vanilla. Pour the syrup over the tart and leave until the syrup has been completely absorbed.
Serve warm with the cream.