Banana & pecan fudge loaf

Banana & pecan fudge loaf

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(33 ratings)

Ready in 1¼ - 1½ hours


Cuts into 10-12 slices
Delicious sweet nutty loaf, great for snacks for all the family.

Nutrition and extra info

  • Freezable

Nutrition: per slice (of 12)

  • kcal300
  • fat17g
  • saturates6.5g
  • carbs35g
  • sugars15g
  • fibre1g
  • protein4g
  • salt0.5g
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  • 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

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 100g pecan, roughly chopped
    Pecan nuts



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 150g pack Werthers chewy toffees, roughly chopped


  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.

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Comments (47)

Dawn Hindby-Smith's picture

Made this several times, with a variety of substitutions and it always turns out well. This time I substituted the butter with melted coconut oil (used around 65g), cut down on the sugar a little and included 100g dark chocolate chips rather than toffees (messy when still warm, but a popular choice). I have substituted chopped dates for the toffees too and its a real treat.
Highly recommended.

joannasmith's picture

Added blueberries ... Delicious

bikerbell's picture

Have made this twice now, used toffee eclairs (don't warm them first!) second time I used Lidl butterscotch sweets. Both worked really well. Used the hammer method! Baked them in a round tin which works really well. Gets better and more gooey after a couple of days.

mrsmcbain's picture

Excellent recipe! Made for the family and it was all gone in one sitting. As mentioned by others, I also used fudge pieces and fudge yoghurt and it certainly did the trick. I have tried many different banana loaf recipes and this is by far the best. Yummy !!

lac2626's picture

Amazing! I just bought fudge as couldn't find the chewy weathers and thought it would be the same difference and for sure - worked a dream. I also added another banana and used fudge flavoured yogurt as there was no toffee stuff in Asda left. I also added some seeds to make it seem a little healthier, pumpkin, chia etc and a touch more flour - total result! It had 58 mins in the oven, and could have taken another 5-10 I'd say. Defo gooey! But lovely. Will be making again!

1rojomojo's picture

I made this for first time at the weekend and I LOVE it! I couldn't find werthers chewy toffees, so I used Tesco dairy toffees which were quite hard, so I microwaved them a little and that softened them enough to be able to chop easily with a large knife. I like the idea of the vanilla yoghurt and white choc! I may have to experiment with the recipe for next time!

lexy_n's picture

I've made this cake a few times and it is delicious. I am sometimes put off making it, however, because of all the faffing around with the toffees (I use chocolate eclairs). It takes ages! This time I had a flash of inspiration and decided to use a toffee hammer to break them. Interestingly I couldn't find a toffee hammer so used and actual hammer!! I'd advise using it with caution, but it worked wonders and preparing the toffees was the work of moments. SCRUMMY :)

grannyjanet's picture

Just took this out of the oven. Looks good but waiting for it to cool. It did take an hour and 35 minutes on 50 degrees in a fan oven. Should this temp have been higher?

grannyjanet's picture

Just took this out of the oven. Looks good but waiting for it to cool. It did take an hour and 35 minutes on 50 degrees in a fan oven. Should this temp have been higher?

tanyac032002's picture

Lovely recipe. Really moist and tasty. I didn't have any toffee yogurt but I had some buttermilk, which I mixed with 2 dessert spoons of maple syrup! Voila mmmmmmmmmmmmmm!

minicoopergirl's picture

Made this cake the 1st time the otherday, it took another 20mins to cook, my loaf tin was slightly smaller so some of mixture overflowed, not a disaster tho, came out brilliant, so moist. I've always found banana cakes always to be rather bland,but not the case with this one,put alot of toffee in and on the top.
The top was all melted and crunchy.
The 2nd cake, made today in a deep round tin, ran out of toffee's so used cadburys choc eclairs a whole bag, and didnt have toffee yogurt so used a vanilla substitute. WOW what a difference in a deep round tin,changes made no difference at all !

daisyolivia's picture

Everyone loved this and asked for the recipe. Making it again already! Only comment from my fiance was more banana. I didn't use Werthers toffees, just plain old Waitrose own!

charlottenjsmith's picture

This is such a moist, yummy cake. Made it for a bake sale and it sold out first! I warmed up the chocolate eclairs in the microwave for 20 seconds as people suggested and it made them much easier to cook. Mine normally takes an hour in the oven, i think it's because the temperature seems a bit lower.

richwood's picture

This looks delicious because of the topping and is a lovely moist cake without being too sweet. I had trouble finding the correct toffees and used fudge. It worked perfectly.

cjbishop's picture

Love this recipe!! Delicious! I never bother with the toffees and am always asked for the recipe...

billcarolyn's picture

This was a firm favorite with my family. Easy to make. I used Thorntons chewy toffees which worked well.

jessicawi's picture

So good! couldn't get any softer toffees at the shop for some reason so went for a bag of cadbury's chocolate eclairs which tasted amazing. the only change i wold make is to use the full bag next time, as it won't harm the recipe and the crunchy, chewiness is amazing!

rebeccalbeach's picture

Delicious! I also made the mistake of not realising there is more than one type of Werthers but it was still yummy. Took some in to work and it was gone within minutes.

helenlknock's picture

Brilliant cake. Really easy to make, although the toffees don't seem to be sold in that many shops. I always receive lots of compliments about this cake :-)

lizziechicken's picture

gorgeous cake, I used sainsburys basics toffees as they had no Werthers, worked well, particularly as I just put them in the microwave for 10 seconds to soften them before chopping. I was worried about big chewy bits of toffee making the cake hard to eat and cut but the toffee had melted into the cake a bit so this was not a problem. will definitely make this again


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Tips (1)

Dawn Hindby-Smith's picture

Plain thick, Greek-style yoghurt instead of toffee yoghurt.
Dates (makes for a lovely, chewy texture) or dark choc chips in place of toffees.
Coconut oil instead of butter, but reduce quantity and don't overheat it during melting.
Sprinkle a teaspoon or two of the brown sugar on top before baking - adds a lovely, sweet finish.