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


  • 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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13th Mar, 2008
Completely delicious. Five plus plus stars
10th Mar, 2008
Excellent and gooey. My dad's favourite ever cake apparently!
9th Mar, 2008
Very very tasty, goes very well with ice cream. The preparation does take ages, toffee's are not the easiest things to chop. I reduced the amount of sugar to 60g, as was using rather ripe bananas and not too keen on cakes that are too sweet, but was still lovely.
12th Feb, 2008
Delicious - everytime I make this I get asked for the recipe! Point to note - unwrapping and chopping the toffees (and rescuing them as they ping around the kitchen) takes longer than you would think!!!
4th Feb, 2008
I made this to fundraise for a race I was doing - a 10K dressed as a gorilla. It was gooey, gorgeous and everyone loved it.
4th Dec, 2007
An excellent cake - very moist and full of flavour. I found it easier to chop the toffees rather than cut with wet scissors. I couldn't get any toffee yoghurt so used hazelnut yoghurt instead. This worked very well. I was out of light muscavado and so changed the sugar to half dark muscavado and half soft brown sugar.
19th Nov, 2007
A tasty and more moist alternative to my banana bread cake. A family favourite already!
13th Nov, 2007
The combination of toffee,bananas and pecans work very well to make this loaf delicilous .Ideal for a sunday tea


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