Banana & pecan fudge loaf

Banana & pecan fudge loaf

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(37 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 a dairy product made from separating whole milk or cream into fat and…

  • 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, questions and tips

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4th Dec, 2016
I love recipes that are forgiving if you don't have quite the precise ingredients or oven temperature! I had to substitute the toffee yoghurt - used Greek style plain yoghurt instead. To compensate, I used dark Muscovado sugar. I didn't have the toffees (and looking at others' comments, I bought a bag of Dairy Fudge instead). I chopped up the fudge quite small and cooked most in the cake and some sprinkled on top. The cake then went in with my Caribbean Black Christmas Cakes in a low oven so took a long time to cook through. Despite this, it rose well and was delicious - not too sweet. Loved the crunchy topping too. Would happily make this again.
Dawn Hindby-Smith
8th Nov, 2016
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.
21st Dec, 2014
Added blueberries ... Delicious
13th Oct, 2013
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.
11th Sep, 2013
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
12th May, 2013
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!
11th Feb, 2013
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!
18th Nov, 2012
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 :)
14th Oct, 2012
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?
14th Oct, 2012
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?


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Dawn Hindby-Smith
8th Nov, 2016
Substitutes: 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.
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