There is something hugely comforting about a fruity loaf, with this banana loaf recipe (with added toffee and pecans) being my favourite; it’s the perfect accompaniment for a cup of tea and a natter with friends at the weekend.
The pecan and banana combination is a big winner, and for extra crunch avoid chopping up the pecans. The toffee will add a soft touch to the loaf and works really well with the banana.
The other thing I love about this recipe is that it’s an ideal way to use up ripe bananas – great if you want to avoid wasting/binning food. You’ll also be able to turn this bake around in a couple of hours, so it’s quick and easy yet your friends and family will be impressed with your baking skills!
Banana loaf recipe – with added pecans and toffee
- 200g self-raising flour
- 135g pack of Werthers chewy toffees, roughly chopped
- 100g pecan nuts, roughly chopped
- 100g butter, melted
- 100g toffee yoghurt
- 100g light muscovado sugar
- 1/2 tsp baking powder
- 2 ripe bananas, mashed, 200g peeled weight
- 2 medium eggs, beaten
- Heat the oven to 160°C/Gas 3 and butter and line a 900g loaf tin.
- Mash the bananas in a bowl.
- Mix together the mashed bananas, eggs, melted butter, toffee yoghurt and sugar, until well combined.
- In a separate bowl, sift the flour and baking powder together and fold into into the main mixture.
- Fold in three quarters of the pecan nuts and half of the toffee pieces.
- Now spoon the mixture into the tin and level the top, before sprinkling on the remaining nuts and toffees.
- Bake in the oven for 50-55 minutes, until golden brown. Test with a skewer.
- Cool for ten minutes in the tin before turning out onto a rack to cool.
Do you have any banana loaf recipes you swear by? There are so many interesting variations out there for anyone who wants to experiment further.