Banana, Toffee & Pecan Loaf


  • For the Loaf

  • For the Frosting





Remove the kneading arm from the pan of your bread maker and butter the insides.


In the bowl of an electric mixer combine the sugar, flour, baking powder and soda, oil, eggs, banana and sour cream and mix to combine. Once the batter is fully combined stir through the pecans and toffee pieces. Pour the batter into the prepared pan and place into your bread maker. Set the bread maker to bake only for 80 minutes.


Once baked allow the cake to cool in the pan for 5 minutes before turning out onto a wire cooling rack to finish cooling.


To make the frosting whip the butter, icing sugar and 1tbsp of milk together in a large bowl. If the frosting is too stiff, add the remaining tablespoon of milk. Once you reach a good, spreadable consistency spread the frosting on top of the cooled cake. Top with toffee pieces and a drizzle of caramel sauce.


Banana, Toffee & Pecan Loaf

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Adjust Servings:
For the Loaf
200 g Plain Flour
150 g Caster sugar
1 tsp Baking powder
1/2 tsp Baking Soda
75 ml Vegetable Oil
2 Large Egg
50 ml Sour Cream
1 tsp Vanilla Extract
2 Banana extra ripe, mashed
50 g Pecans chopped
50 g Toffee pieces
For the Frosting
125 g Unsalted Butter, Softened
250 g Icing Sugar
2 tbsp Butter
to decorate Toffee pieces
to decorate Caramel sauce

Katie Deacon

Katie Deacon
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