Banana and Toffee Pecan Loaf

madnad

You know that way when you buy some bananas and they are a little green still, so you place them in a fruit bowl to ripen for a few  days. You return in a few days, only to discover you somehow skipped over that one day when they are perfect, and the skin is now mostly black?

Well, the best use for bananas in this state is of course banana bread.

When the skin goes black, this is a clear indication of the ripeness of the fruit inside. The riper a banana is, the more sweet and bananary it tastes. Banana bread, or banana loaf is a moist thing, so I like to add a little crunch for texture with the inclusion of pecans.

The further addition of toffee just brings the whole thing together, and forms a sticky almost streusel-esque top.

This recipe is perfect for a 2lb tin, or you can use small mini paper loaf cases. This recipe makes about 6 or 7 mini loaves.

Banana and Toffee Pecan Loaf

Ingredients

  • 200g Ripe Bananas (about 2 or 3, mashed)
  • 2 Large Free-range Eggs
  • 100g Unsalted Butter
  • 100g Toffee Yogurt
  • 100g Light Muscovado Sugar
  • 200g Self-Raising Flour
  • ½ teaspoon Baking Powder
  • 100g Pecans (roughly chopped)
  • 150g Chewy Toffees (chopped)

Directions

1. Preheat the oven to Gas Mark 4 / 180°C / 350°F
2. Butter and line the base of a 900g/2 lb loaf tin
3. Mix together the butter and sugar until light and fluffy
4. Beat in the eggs and yoghurt until fully combined
5. Add in the banana and mix evenly
6. Sift the flour and baking powder in a separate bowl, then add on a low speed to the mixture
7. Gently fold in the half the toffee pieces, and three-quarters of the pecans
8. Spoon the mixture into the tin and level off. Bang the tin on the counter a few times to dislodge any air that is trapped.
9. Sprinkle on the remaining nuts and toffee, then bake for 50-55 minutes until it has risen and feels springy
10. Cool in the tin then remove and peel off the lining.

Note

This loaf will keep for up to 4 days in an airtight container. It also freezes very well.

A tip for cutting the toffee - try using wetted scissors instead of a knife

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