Banoffee pecan loaf
Prep
15 mins
Cook
55 mins
Servings
10
Difficulty
Medium
This banoffee pecan loaf is my go to when I want something special but don't have hours to spend in the kitchen. The whole thing comes together in just over an hour, making it perfect for a weekend bake. I love how the fudgy frosting and buttery pecans transform a simple banana loaf into something that feels truly indulgent. Bananas are wonderfully affordable and packed with potassium, which is great for heart health, so you're getting something genuinely nourishing alongside the treats. It's the kind of recipe that looks impressive but honestly requires minimal effort, and that's exactly why I keep coming back to it.
Ella x
Ingredients
- 160 gramsgolden caster sugar
- 100 gramsunsalted butter(softened)
- 2british blacktail medium free range eggs(lightly beaten)
- 180 gramsself-raising flour(sifted)
- 2ripe bananas(mashed)
- ½ tspbaking powder
- ½ tspsalt
- 75 gramspecans(roughly chopped)
- 2fudge chunks(70g packs Caramel Fudge Chunks)
- 50 gramsunsalted butter
- 50 gramsgolden caster sugar
- 40 mlsdouble cream
- 50 gramsgolden caster sugar
- 25 gramspecan halves
Detail level
Instructions
- 1
Preheat the oven to 170°C, gas mark 3. Grease and line a 1kg loaf tin. For the cake, beat together the sugar and butter until pale, light and fluffy. Add the eggs gradually with 1 tbsp of the flour, followed by the bananas. Beat together. Fold in the remaining flour, baking powder, salt, pecans and fudge chunks, and mix to combine. Spoon the mixture into the loaf tin and bake for 50-60 minutes, until a skewer inserted comes out clean.
- 2
To make the caramel, gently heat the butter and sugar together in a small pan, until dissolved. Increase the heat and allow to bubble for 45-60 seconds, until the sugar starts to turn a deep golden colour. Remove from the heat and carefully add the cream, then mix together. Pour the caramel into a bowl to cool.
- 3
For the glazed pecans, melt the sugar in a wide frying pan over a gentle heat for about 4-5 minutes, swirling the pan occasionally. Remove from the heat, add the pecans, then carefully turn them until coated. Tip onto a tray lined with baking parchment. Separate out into individual pecans, then leave to harden.
- 4
Allow the loaf to cool for 30 minutes before removing to a wire rack to cool completely or until only slightly warm, as preferred. Drizzle the caramel over the top of the cake, then finish with the glazed pecans.
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