Banana & pecan fudge loaf
- Preparation and cooking time
- Total time
- Ready in 1¼ - 1½ hours
- Easy
- Cuts into 10-12 slices
Skip to ingredients
- 2 ripe bananasmashed, about 200g/8oz peeled weight
- 2 medium eggsbeaten
- 100g buttermelted
- 100g/4oz toffee yogurt
- 100g light muscovado sugar
- 200g self-raising flour
- ½ tsp baking powder
- 100g pecanroughly chopped
- 150g pack Werthers chewy toffeesroughly chopped
Nutrition: per slice (of 12)
- kcal300
- fat17g
- saturates6.5g
- carbs35g
- sugars15g
- fibre1g
- protein4g
- salt0.5glow
Method
step 1
Heat the oven to 160C/fan 140C/gas 3. Butter and line the base of a 900g loaf tin. Mix together the bananas, eggs, butter, toffee yogurt and sugar, until well combined. Sift the flour and baking powder together and fold into the mixture, then fold in three-quarters of the pecan nuts and half the toffees.
step 2
Spoon the mixture into the tin and level the top. Sprinkle on the remaining nuts and toffees. Bake for 50-55 mins until the loaf is risen and feels springy. Cool in the tin, then remove and peel off the lining. Will keep, wrapped, in an airtight container, for up to 3-4 days.
