Waitrose and Partners
Banoffee pecan loaf

Banoffee pecan loaf

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

3 out of 5 stars(2) Rate this recipe
  • 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

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,381kJ/ 569kcals

Fat

30g

Saturated Fat

14g

Carbohydrates

67g

Sugars

49g

Fibre

2.3g

Protein

6g

Salt

0.8g

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