Directions:
- Heat the oven to 160C/fan (320ºF) 140C/gas (284ºF).
- Butter and line the base of a loaf pan.
- Mix together the bananas, eggs, butter, toffee yogurt and sugar, until well combined.
- 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.
- Spoon the mixture into the pan and level the top.
- Sprinkle on the remaining nuts and toffees.
- Bake for 50-55 mins until the loaf is risen and feels springy.
- Cool in the pan, then remove and peel off the lining.
- Will keep, wrapped, in an airtight container, for up to 3-4 days.
- *Use wetted scissors to make it easier to cut the toffees.*.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 309.85 Kcal (1297 kJ) | ||
| Calories from fat | 160.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.81g | 27% | |
|---|---|---|---|
| Cholesterol | 57.96mg | 19% | |
| Sodium | 229.48mg | 10% | |
| Potassium | 163.08mg | 3% | |
| Total Carbs | 34.47g | 11% | |
| Sugars | 19.15g | 77% | |
| Dietary Fiber | 1.82g | 7% | |
| Protein | 3.86g | 8% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.3mg | 7% | |
| Calcium | 83.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 344.49 Kcal (1442 kJ) | ||
| Calories from fat | 178.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.8g | 27% | |
|---|---|---|---|
| Cholesterol | 64.44mg | 19% | |
| Sodium | 255.13mg | 10% | |
| Potassium | 181.31mg | 3% | |
| Total Carbs | 38.33g | 11% | |
| Sugars | 21.3g | 77% | |
| Dietary Fiber | 2.02g | 7% | |
| Protein | 4.29g | 8% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.4mg | 7% | |
| Calcium | 92.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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