Banana and Pecan Fudge Loaf

• 2 ripe bananas, mashed (8 oz peeled weight)
• 2 medium eggs, beaten
• 3 12 ounces butter, melted
• 4 ounces toffee yogurt
• 3 12 ounces light muscovado sugar
• 7 18 ounces self-rising flour
• 12 teaspoon baking powder
• 3 12 ounces pecans, roughly chopped
• 5 14 ounces toffee pieces, roughly chopped (Werthers chewy candy)

1. Heat the oven to 160C/fan (320 degrees F) 140C/gas (284 degrees F).
2. Butter and line the base of a loaf pan.
3. Mix together the bananas, eggs, butter, toffee yogurt and sugar, until well combined.
4. 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.
5. Spoon the mixture into the pan and level the top.
6. Sprinkle on the remaining nuts and toffees.
7. Bake for 50-55 mins until the loaf is risen and feels springy.
8. Cool in the pan, then remove and peel off the lining.
9. Will keep, wrapped, in an airtight container, for up to 3-4 days.
10. *Use wetted scissors to make it easier to cut the toffees.
11. *.

bananas, eggs, butter, toffee yogurt, muscovado sugar, flour, baking powder, pecans, toffee

Taken from www.food.com/recipe/banana-and-pecan-fudge-loaf-233564 (may not work)