Name: Banana & pecan fudge loaf
Total time: 1 h 30 min
Yield: Cuts into 10-12 slices
Cuisine: British
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

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Banana & pecan fudge loaf

Banana & pecan fudge loaf

Good Food team

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Cuts into 10-12 slices

Easy

Total time: 1 hr and 30 mins

Ready in 1¼ - 1½ hours

A star rating of 4.9 out of 5.45 ratingsRate

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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per slice (of 12)

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

low

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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A star rating of 4.9 out of 5.45 ratings

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