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Banana Pecan Fudge Loaf


2 mashed ripe bananas
2 eggs, beaten
½ cup butter, melted
½ cup toffee yogurt
½ cup light muscovado sugar
1¾ cup self-raising flour
½ teaspoon baking powder
¾ cup pecans, roughly chopped
5oz chewy toffees, roughly chopped


Preheat oven to 350˚F (175˚C).

In a large bowl mix together the bananas, eggs, butter, toffee yogurt and sugar until well combined.

In a seperate bowl, sift together flour and baking powder and gradually mix into wet ingredients.

Fold in ½ cup of the pecan nuts and half the toffees.

Pour the batter into a greased 8 x 4 inch (20 x 10cm) loaf pan and sprinkle on the remaining nuts and toffees.

Bake for 50-55 minutes or until skewer comes out clean.  

Leave in pan for 10 minutes before turning out onto a cooling rack.