Banana and Pecan Fudge Loaf

Total Time
1hr 20mins
Prep 25 mins
Cook 55 mins

Moreish tea time treat and what a treat it is! We enjoyed it thoroughly! I expected it to be a denser cake but no I was pleasantly surprised. BBC GoodFood Magazine.

Ingredients Nutrition

Directions

  1. Heat the oven to 160C/fan (320ºF) 140C/gas (284ºF).
  2. Butter and line the base of a loaf pan.
  3. Mix together the bananas, eggs, butter, toffee yogurt and sugar, until well combined.
  4. 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.
  5. Spoon the mixture into the pan and level the top.
  6. Sprinkle on the remaining nuts and toffees.
  7. Bake for 50-55 mins until the loaf is risen and feels springy.
  8. Cool in the pan, then remove and peel off the lining.
  9. Will keep, wrapped, in an airtight container, for up to 3-4 days.
  10. *Use wetted scissors to make it easier to cut the toffees.*.

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