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    Banoffee pecan loaf

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    Banoffee pecan loaf

    • Preparation time: 15 minutes
    • Cooking time: 55-60 minutes
    • Total time: 1 hour 15 minutes

    Serves: 8-10 slices


    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
    1/2 tsp baking powder
    1/2 tsp salt
    75g pecans, roughly chopped
    2 x 65g packs 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



    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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