Recipe by Taste Buds magazine
Banana Loaf made with Chocolate Orange Fudge from Edward’s Fudge Kitchen
This yummy banana loaf made with Edwards Fudge Kitchen, chocolate orange fudge is the perfect Easter treat!
Serves between 4 and 8
- 2 ripe bananas, mashed
- 2 medium eggs, beaten
- 100g butter, melted
- 100g plain or soya yoghurt
- 100g muscovado sugar
- Zest of 1 orange
- 200g self-raising flour
- ½ tsp baking powder
- ½ tsp nutmeg
- 100g pecans, roughly chopped
- 150g Edward’s Fudge Kitchen Chocolate Orange Fudge, roughly chopped
Pre-heat the oven to 170°C/gas mark 3.
Grease and line a 900g loaf tin.
In a bowl, mix the bananas, eggs, melted butter, yoghurt, sugar and orange zest until combined.
In a separate bowl, sift the flour, baking powder and nutmeg.
Fold the dry ingredients into the wet mixture.
Fold though three-quarters of the pecans and about half of the fudge.
Spoon the mixture into the loaf tin. Level the top and tap to remove any air pockets.
Sprinkle over the remaining pecans and fudge, and bake for about one hour or until cooked (the fudge will go quite gooey in the middle, so bear this in mind when testing the cake).