Banoffee pecan loaf

Name: Banoffee pecan loaf
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 10
Ingredients: 160 g golden caster sugar; 100 g unsalted butter, softened; 2 British Blacktail Medium Free Range Eggs, lightly beaten; 180 g self-raising flour, sifted; 2 ripe bananas, mashed; ½ tsp baking powder; ½ tsp salt; 75 g pecans, roughly chopped; 2 Cooks' Ingredients Fudge Chunks

A scrumptious, nutty, caramel drizzled loaf cake. Perfect alongside a cup of tea or coffee in the afternoon.

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Serves10
CourseCake
Prepare15 mins
Cook55 mins
Total time1 hr 10 mins

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Ingredients

FOR THE CAKE

160g golden caster sugar
100g unsalted butter, softened
2 British Blacktail Medium Free Range Eggs, lightly beaten
180g self-raising flour, sifted
2 ripe bananas, mashed
½ tsp baking powder
½ tsp salt
75g pecans, roughly chopped
2 Cooks' Ingredients Fudge Chunks

FOR THE CARAMEL

50g unsalted butter
50g golden caster sugar
40ml double cream

FOR THE GLAZED PECANS

50g golden caster sugar
25g pecan halves

Method

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.
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.
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.
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.