Banana and Pecan Fudge Loaf

Ingredients:

• 2 ripe bananas mashed 8 oz peeled weight
• 2 medium eggs beaten
• 3 1/2 ounces butter melted
• 4 ounces toffee yogurt
• 3 1/2 ounces light muscovado sugar
• 7 1/8 ounces self-rising flour
• 1/2 teaspoon baking powder
• 3 1/2 ounces pecans roughly chopped
• 5 1/4 ounces toffee pieces roughly chopped Werthers chewy candy

Steps:

• Heat the oven to 160C/fan 320F 140C/gas 284F
• Butter and line the base of a loaf pan
• 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
• Spoon the mixture into the pan 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 pan then remove and peel off the lining
• Will keep wrapped in an airtight container for up to 3-4 days
• Use wetted scissors to make it easier to cut the toffees