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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.
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.

Per slice (OF 12)

300 kcalories, protein 4g, carbohydrate 35g, fat 17 g, saturated fat 6.5g, fibre 1g, salt 0.5 g

Latest comments and suggestions

• maggie's

  13 November 2007

  maggie's rated and commented on this recipe

  

  The combination of toffee,bananas and pecans work very well to make this loaf delicilous .Ideal for a sunday tea

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• marylou

  19 November 2007

  marylou rated and commented on this recipe

  

  A tasty and more moist alternative to my banana bread cake. A family favourite already!

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• Linda Poulso

  04 December 2007

  Linda Poulso rated and commented on this recipe

  

  An excellent cake - very moist and full of flavour. I found it easier to chop the toffees rather than cut with wet scissors. I couldn't get any toffee yoghurt so used hazelnut yoghurt instead. This worked very well. I was out of light muscavado and so changed the sugar to half dark muscavado and half soft brown sugar.

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• Borders

  04 February 2008

  Borders rated and commented on this recipe

  

  I made this to fundraise for a race I was doing - a 10K dressed as a gorilla. It was gooey, gorgeous and everyone loved it.

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• melaniejones

  12 February 2008

  melaniejones rated and commented on this recipe

  

  Delicious - everytime I make this I get asked for the recipe! Point to note - unwrapping and chopping the toffees (and rescuing them as they ping around the kitchen) takes longer than you would think!!!

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• Helen

  09 March 2008

  Helen commented on this recipe

  Very very tasty, goes very well with ice cream. The preparation does take ages, toffee's are not the easiest things to chop. I reduced the amount of sugar to 60g, as was using rather ripe bananas and not too keen on cakes that are too sweet, but was still lovely.

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• rebeccam

  10 March 2008

  rebeccam rated and commented on this recipe

  

  Excellent and gooey. My dad's favourite ever cake apparently!

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• Belkey

  13 March 2008

  Belkey rated and commented on this recipe

  

  Completely delicious. Five plus plus stars

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• kate

  18 March 2008

  kate commented on this recipe

  No Werthers toffees in the local shop, so made this with cadbury's chocolate eclairs. Delicious

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• sally

  30 April 2008

  sally rated and commented on this recipe

  

  Good flavours a bit too moist I thought, but perhaps I should have cooked it longer.I bashed the toffees with a rolling pin but it still took ages to break them up!!

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• Joanne

  04 June 2008

  Joanne rated and commented on this recipe

  

  WOW! No other word for it.....dead easy and simply divine!

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• Ben

  09 July 2008

  Ben rated and commented on this recipe

  

  I find this has the tendency to be too moist and lacking any really structural integrity so I slightly increased the flour. On the occasions that it holds together it is great and deliciously sweet! I wanted it more bananary so added one more mashed banana and slice half and folded it in and was really flavoursome. Lovely!

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• siai

  18 August 2008

  siai rated and commented on this recipe

  

  Absolutely scrummy!

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• clairebear

  26 August 2008

  clairebear commented on this recipe

  Just made this but substituted a vanilla yoghurt and used white chocolate instead of the toffee. Its lovely! :o) Obviously didn't put any chocolate on the top though!

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• Jessica

  06 September 2008

  Jessica rated and commented on this recipe

  

  'Sally' - You where ment to use chewy toffees instead of the hard ones!!! Thats probably why it took you so long to bash up xD Gorgeus Recipie, Loved It!

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• sally

  30 September 2008

  sally commented on this recipe

  Lol! Jessica thanks for that...I'm sure it didn't say chewy when I first printed the recipe off...I didn't even know there were chewy or hard varities!!!

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• HappyCook

  04 October 2008

  HappyCook rated and commented on this recipe

  

  I wasn't sure to begin with as i'm not a lover of banana cake (would normally eat as a fruit) but i felt encouraged by all of the comments.. and i can honestly say THIS IS THE BEST BANANA CAKE RECIPE... TOTALLY DELICIOUS. We had friends round when i'd made this and within half an hour out of the oven half the cake had been eaten. Ive made it several times since. Ive chopped toffees & bashed them - both still messy but worth the effort. Ive also used hazelnut yoghurt instead of toffee and both work well. Give it try you'll be surprised.. its very tasty

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Ingredients

• 2 ripe bananas , mashed, about 200g/8oz peeled weight
• 2 medium eggs , beaten
• 100g butter , melted
• 100g/4oz toffee yogurt
• 100g light muscovado sugar
• 200g self-raising flour
• ½ tsp baking powder
• 100g pecans , roughly chopped
• 150g pack Werthers chewy toffees , roughly chopped

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Difficulty and servings

Cuts into 10-12 slices

Preperation and cooking times

Ready in 1¼ - 1½ hours

Ingredients

• 2 ripe bananas , mashed, about 200g/8oz peeled weight
• 2 medium eggs , beaten
• 100g butter , melted
• 100g/4oz toffee yogurt
• 100g light muscovado sugar
• 200g self-raising flour
• ½ tsp baking powder
• 100g pecans , roughly chopped
• 150g pack Werthers chewy toffees , roughly chopped

Per slice (OF 12)

300 kcalories, protein 4g, carbohydrate 35g, fat 17 g, saturated fat 6.5g, fibre 1g, salt 0.5 g

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