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Banana & pecan fudge loaf

Banana & pecan fudge loaf

A star rating of 4.8 out of 5.38 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in 1¼ - 1½ hours
  • Easy
  • Cuts into 10-12 slices

Delicious sweet nutty loaf, great for snacks for all the family.

  • Freezable
Nutrition: per slice (of 12)
HighlightNutrientUnit
kcal300
fat17g
saturates6.5g
carbs35g
sugars15g
fibre1g
protein4g
low insalt0.5g
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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 pecan , roughly chopped
  • 150g pack Werthers chewy toffees , roughly chopped

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.

RECIPE TIPS
USING SCISSORS

Use wetted scissors to make it easier to cut the toffees.

Recipe from Good Food magazine, October 2004

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Overall rating

A star rating of 4.8 out of 5.38 ratings
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