Banana and Toffee Pecan Loaf

Ingredients

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.

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