Penelope's Pecan & Banana Fudge Cake

Penelope's Pecan & Banana Fudge Cake



Shopping List:

2 ripe (not too small) Bananas, mashed
2 eggs, free range please and beaten
100 gr butter, melted
100 gr toffee yoghurt (if you can get it) or greek yoghurt
100 gr light soft brown sugar
200 gr self-raising flour
1/2 teaspoon baking powder (backin Dr Oetker)
100 gr Pecan Nuts, roughly chopped and divided into 1/4 and 3/4
150 gr Werthers chewey toffees chopped roughly and divided into 1/2 and 1/2


Preheat your oven to 160C. Grease or spray and line your loaf tin. Mix the bananas, eggs, butter, yoghurt and sugar until you have a smooth mixture. Fold in the combined sieved flour and baking powder. Gently fold it in. Fold in 3/4 of the Pecans and 1/2 of the toffees.

Pour this smooth mixture into your prepared tin and level the top if need be. Scatter the remaining nuts and toffees over your tin and put it into your preheated oven for about 50 to 55 minutes or until it is nicely risen and springy to the touch. use your cake-tester to see if it comes out clean.
let the cake cool in the tin. After that you can turn it out and peel off the paper and let it cool further on your wire rack.
If you want to keep this cake up to 3 to 4 days, keep it wrapped in baking paper in an airtight container.

It smells divine!

                                                               "Enjoy"