- 2 ripe bananas, mashed, about 200g/8oz peeled weight
Probably the best known, most popular tropical fruit, their name probably derives from the…
- 2 medium eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 100g butter, melted
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g/4oz toffee yogurt
- 100g light muscovado sugar
- 200g self-raising flour
- ½ tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 100g pecan, roughly chopped
Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
- 150g pack Werthers chewy toffees, roughly chopped
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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.
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.
Use wetted scissors to make it easier to cut the toffees.