Banana and Pecan Fudge Loaf – a delicious recipe with bananas, eggs, butter, toffee yogurt, muscovado sugar, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat the oven to 160C/fan (320 degrees F) 140C/gas (284 degrees F).
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.
11
*.
2102
kcal
Calories
121
g
Fat
233
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 ripe bananas, mashed (8 oz peeled weight), 2 medium eggs, beaten, 3 12 ounces butter, melted, 4 ounces toffee yogurt, and more.
Yes, Banana and Pecan Fudge Loaf falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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