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Banana & pecan fudge loaf

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

  • Ready in 1¼ - 1½ hours
  • Cuts into 10-12 slices
  • Easy
  • Cuts into 10-12 slices
  • Easy
  • Calories 300
  • Carbohydrates 35
  • Saturated Fat 6.5
  • Sugar 15
  • Protein 4
  • Fat 17
  • Fibre 1
  • Salt 0.5

Nutrition per serving

  • Calories 300
  • Carbohydrates 35
  • Saturated Fat 6.5
  • Sugar 15
  • Protein 4
  • Fat 17
  • Fibre 1
  • Salt 0.5

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 pecans, roughly chopped
  • 150g pack Werthers chewy toffees, roughly chopped

Tip

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

Method

  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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