Name: Banana & pecan fudge loaf
Yield: 12 servings
Cuisine: British
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

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

Instructions

1 Heat the oven to 160C/fan 140C/gas 3. 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.

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.