Banana & Pecan Fudge Loaf
Indulge in the sweet and comforting flavors of this delectable toffee banana loaf. With every bite, you'll savor the moist texture of ripe bananas complemented by the rich essence of toffee. The gentle crunch of pecans and chewy toffees adds a delightful contrast to this divine treat. Perfect for a cozy afternoon tea or as a delightful dessert, this loaf is sure to become a favorite in your baking repertoire.
— Constant Cookbook
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
Instructions
- 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.
Yield
Cuts into 10-12 slices
Nutrition
- Calories: 300 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 6.5 grams saturated fat
- Carbohydrate Content: 35 grams carbohydrates
- Sugar Content: 15 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.5 milligram of sodium
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