Banana & pecan loaf
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Banana & pecan loaf

By Sarah Cook

This tea-time favourite is moist, sweet, nutty and comforting – it’s bound to be a hit with friends and family

  • Prep:25 mins
    Cook:50 mins
  • Easy

Nutrition per serving

  • kcal 608
  • fat 41g
  • saturates 19g
  • carbs 56g
  • sugars 42g
  • fibre 2g
  • protein 8g
  • salt 0.74g

Ingredients

  • 175g softened butter, plus extra for greasing
  • 175g golden caster sugar
  • 3 eggs
  • 140g self-raising flour
  • 85g ground almonds
  • ½ tsp baking powder
  • 100ml milk
  • 2 small, very ripe bananas
  • 50g pecans, chopped, plus extra
  • 85g softened butter
  • 100g icing sugar, sifted
  • 1 tsp vanilla extract

Method

  1. Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Add the bananas in a few chunks and beat in with the eggs, flour, almonds, baking powder and milk until smooth – the whisk will mash the bananas. Stir in the pecans, then scrape into the tin. Bake for 45-50 mins until golden, risen and a skewer poked in comes out clean. Cool in the tin, then lift out.

  2. Beat the butter, icing sugar and vanilla. Spread on top of the cooled cake and scatter with more chopped pecans

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