Banana & pecan fudge loaf

Name: Banana & pecan fudge loaf
Total time: 1 min
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 pecan , roughly chopped; 150g pack Werthers chewy toffees , roughly chopped

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Total: 1 hours, 30 minutes

Servings: 11

Cost: $2.13 /serving

Author : Good Food team

josh eagleton afternoon tea

Ingredients

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2 ripe bananas, mashed, about 200 grams/8 ounces peeled weight2 medium eggs, beaten100 grams butter, melted100 grams/4 ounces toffee yogurt100 grams light muscovado sugar200 grams self-raising flour½ tsp baking powder100 grams pecan, roughly chopped150 grams pack Werthers chewy toffees, roughly chopped

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Instructions

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Step 1

Heat the oven to 160C/fan 140C/gas 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.

Step 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.