Banana And Pecan Fudge Loaf

Total Time: 1 hr 20 mins Preparation Time: 25 mins Cook Time: 55 mins

Ingredients

• Servings: 10
• 2 ripe bananas, mashed (8 oz peeled weight)
• 2 medium eggs, beaten
• 3 1/2 ounces butter, melted
• 4 ounces toffee yogurt
• 3 1/2 ounces light muscovado sugar
• 7 1/8 ounces self-rising flour
• 1/2 teaspoon baking powder
• 3 1/2 ounces pecans, roughly chopped
• 5 1/4 ounces toffee pieces, roughly chopped (werthers chewy candy)

Recipe

• 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.*.