Toffee and Pecan Banana Brea

   Lockdown No.2 calls for more banana cake! 

But this time... I'm funking it up! Scattered throughout are chopped pecans and creamy toffee; the PERFECT match to a steaming hot cuppa! 
  • 2 ripe bananas, mashed (200g in total) 
  • 2 medium eggs, beaten 
  • 100g butter, melted 
  • 100g toffee yoghurt 
  • 100g light muscovado sugar 
  • 200g self-raising flour
  • 1/2tsp baking powder
  • 100g pecan, roughly chopped 
  • 150g softish toffees, roughly chopped
  • 900g loaf tin


  1. Preheat the oven to 160C/fan 140C/Gas Mark 3. Grease and line the loaf tin. 
  2. Mix together the bananas, eggs, butter, toffee yoghurt and sugar until well combined. 
  3. Sift the flour and baking powder on top and then fold in. 
  4. Now fold in 3 quarters of the chopped pecans and half the chopped toffees. 
  5. Pour into the prepared tin and level on top with a spatula. 
  6. Sprinkle the remaining nuts and toffee on top.
  7. Bake in the oven for 50-55 minutes until a skewer inserted comes out clean and the loaf feels springy! 
  8. Allow to cool for about 15 minutes.
  9. Make a cuppa, kick your legs up and enjoy this little moment of joy!
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