Banana and butterscotch loaf

Name: Banana and butterscotch loaf
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: A little butter to grease; 175 g (6oz) plain flour; 2 level tsp baking powder; 1/2 level tsp each bicarbonate of soda and salt; 175 g (6oz) light muscovado sugar; 2 large eggs; 3 medium, ripe bananas, mashed; 150 g bar Green & Black's Butterscotch chocolate, chopped; 150 g pot natural yogurt; 100 g (3 1/2oz) pecans, chopped; 1-2tbsp Demerara sugar

The satisfaction of offering a slice of warm-from-the-oven banana and butterscotch loaf simply can't be beaten.

By The GH Kitchen TeamPublished: 13 October 2006

Jump to recipe

Good Housekeeping

Preparation Notes: plus cooling

Serving notes: Cuts into 15 slices

Advertisement - Continue Reading Below

Prep Time:

20 mins

Cook Time:

1 hr

Total Time:

1 hr 20 mins

Ingredients

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

Directions

1. Step 1
  Preheat the oven to 170°C (150°C fan) mark 3. Grease and line a 1.4kg (3lb) loaf tin with greaseproof paper.
2. Step 2
  Put the flour, baking powder, bicarbonate of soda and salt into a large bowl and mix together.
3. Step 3
  In a separate bowl, beat together the sugar and eggs until pale and fluffy. Stir in the bananas, chocolate, yogurt and 50g (2oz) pecans, followed by the flour mixture.
4. Step 4
  Spoon into 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. To freeze, wrap in greaseproof paper and clingfilm and freeze for up to one month. Then thaw overnight at cool room temperature before serving.
  
  Like this? You'll love...
  
  Easter rainbow cake
  
  Lemon drizzle cake
  
  Milk chocolate cake

To store

Wrap the cooled loaf in clingfilm and keep in an airtight container. Eat within four days.

Per Serving:

Calories: 220
Total carbs: 30 g
Sugars: 15 g
Total fat: 10 g
Saturated fat: 3 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time