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