Banana And Pecan Fudge Loaf

Ingredients

• 2 ripe bananas, mashed, about 200g peeled weight
• 2 medium eggs, beaten
• 100g butter, melted
• 100g toffee yoghurt
• 100g light muscovado sugar
• 200g self-raising flour
• ½ tsp baking powder
• 100g pecan nuts, roughly chopped
• 150g pack Werther’s chewy toffees, roughly chopped

Method

1. Heat oven to 160ºC/140ºC fan.
2. Butter and base line a 900g loaf tin.
3. Mix the bananas, eggs, butter, yoghurt and sugar until combined. Sift the flour and baking powder together and fold into the mixture. Then fold in ¾ of the pecan nuts and ½ the toffees.
4. Spoon the mixture into the tin and level the top. Sprinkle on the remaining nuts and toffees.
5. Bake for 50-55 minutes until risen and feels springy. Cool in the tin, then remove and peel of the lining.
6. Will keep, wrapped, in an airtight container for up to 3-4 days.