Banana & Pecan Fudge Loaf

4.90 (45)
⏱ 90 mins 🍽 Cuts into 10-12 slices 🌶 british ✅ Easy 🏷 Snack

This moist and flavourful loaf cake combines ripe bananas with crunchy pecans and chunks of chewy toffee. It's a simple bake that results in a deliciously sweet treat, ideal for slicing and sharing. The loaf stays fresh for several days when stored properly, making it a great make-ahead snack for all the family.

Banana & Pecan Fudge Loaf

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
  • 1/2 tsp baking powder
  • 100g pecan roughly chopped
  • 150g pack Werthers chewy toffees roughly chopped

Method

  1. Preheat your oven to 160C/fan 140C/gas 3. Prepare a 900g loaf tin by greasing it and lining the base with parchment paper. In a bowl, combine the mashed bananas, beaten eggs, melted butter, toffee yogurt and light muscovado sugar, stirring until everything is evenly mixed.
  2. Sift the self-raising flour and baking powder together, then gently fold these dry ingredients into the wet banana mixture until just incorporated. Carefully fold in three quarters of the chopped pecans and half of the chopped toffees.
  3. Transfer the cake batter into the prepared loaf tin, smoothing the top with a spoon. Scatter the remaining pecan pieces and toffee chunks evenly over the surface.
  4. Place the tin in the oven and bake for 50-55 mins. The loaf is ready when it has risen, feels springy to the touch and a skewer inserted comes out clean. Allow the cake to cool completely within the tin before turning it out and removing the lining paper. For storage, wrap the cooled loaf and keep it in an airtight container for up to 3-4 days.

Nutrition (per serving)

Calories300 kcal
Fat17 g
Saturates6 g
Carbs35 g
Sugars15 g
Fibre1 g
Protein4 g
Sodium200 mg

Recipe details

Skill levelEasy
CategorySnack
Cuisinebritish