Banana Butterscotch Loaf

We have "7 wonders of the world" and if this loaf cake came into those stakes I’m sure it would be listed in this title. If you could imagine biting into a moist banana loaf, you are only halfway there with this little beauty. Throw into the mix Green & Black’s Butterscotch chocolate and pecans, now the picture begins to form of what an outstanding treat we have here. Even better still, it’s an easy cake to make too! Don’t take my word for it, I urge you to try this recipe out yourself.

Banana Butterscotch Loaf

Cuts into 15 slices

Ingredients
A little butter to grease
175g (6oz) plain flour
2 tsp baking powder
½ tsp each of bicarbonate of soda and salt
175g (6oz) light muscovado sugar
2 large eggs
3 medium ripe bananas, mashed
150g Green & Black’s Butterscotch chocolate, chopped
150g pot natural yoghurt
100g (3 ½ oz) pecans, chopped
1-2tbsp Demerara sugar

Preheat the oven to 170ºC/fan 150ºC/325ºF/ mark 3.

Grease and line a 1.4kg (3lb) loaf tin with greaseproof paper.Put the flour, baking powder, bicarbonate of soda and salt into a large bowl and mix together.In a separate bowl, beat together the sugar and eggs until pale and fluffy. Stir in the bananas, chopped chocolate, yoghurt and 50g (2oz) pecans, followed by the flour mixture.Spoon into the tin, sprinkle with remaining pecans and the Demerara. Bake for 1hr or until a skewer inserted in the centre comes out clean. Cool in the tin, turn out and slice.

Store wrapped in foil in an airtight tin.