Banana & pecan loaf

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• Nell

  07 August 2010

  Nell commented on this recipe

  I have just baked the banana and pecan loaf and found that it took about 30 mins extra to cook. Whilst it is cooling it is sinking fast. Smells delicious and I am sure that it will be enjoyable to eat but it will not do for the charity cake sale. What did I do wrong?

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• Marie Portugal

  25 August 2010

  Marie Portugal commented on this recipe

  I have made this recipe twice and it is delicious but both times it took 15 minutes longer to cook than in the recipe, so be sure to test it at the end of the baking time. Well worth making everybody loved it.

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• Marie Portugal

  25 August 2010

  Marie Portugal rated and commented on this recipe

  

  Sorry forgot to rate it!

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• littlelouise

  06 September 2010

  littlelouise rated and commented on this recipe

  

  Absolutely lovely but as with the others I found it needed longer to cook. Probably a good 15-20 mins more. YUM!

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• JudeR

  19 September 2010

  JudeR commented on this recipe

  Made this today for an afternoon tea party with friends. Lovely moist cake - was a real hit & very easy to make!

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• JudeR

  19 September 2010

  JudeR rated and commented on this recipe

  

  Made this today for an afternoon tea party with friends. Lovely moist cake - was a real hit & very easy to make!

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• JudeR

  19 September 2010

  JudeR commented on this recipe

  Forgot to say - took almost 1 hour in a gas oven. I made this at the same time as the Double Chocolate Loaf Cake as both have the same method and same baking time.

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• Ruthie

  15 October 2010

  Ruthie commented on this recipe

  This is now a regular bake for me. great for using up banana's dead easy to make.

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• Jasmine

  09 November 2010

  Jasmine commented on this recipe

  I baked this cake yesterday and have exactly the same condition with the comment from Nell, please tell what's goes wrong? tq.

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• NordicInKent

  14 November 2010

  NordicInKent rated and commented on this recipe

  

  For someone who's not a confident baker, this is dead easy to make. I've used the batter to make muffins too, delicious. It's a regular bake for me now too. Oh and yes it needs to be in the oven bit longer than stated above.

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• Donna

  21 November 2010

  Donna rated and commented on this recipe

  

  OH MY GOODNESS!!! Delicious. This is by far the most successful and tasty cake I've ever made (I forgot to add the milk but still came out fine). All my friends loved it and wanted the recipe. I will definately make this again. YUM YUM ;-) P.s as everyone else said it did take ALOT longer to cook than stated but well worth the wait.

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• tuckesw1

  01 December 2010

  tuckesw1 rated and commented on this recipe

  

  Very tasty indeed. I added some chopped dark chocolate which worked very well and sweetened the cake up a bit. Yum.

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• tina c

  04 December 2010

  tina c rated and commented on this recipe

  

  i made this last week and actually put the mixture into muffin tin and they turned out lovely. my bananas probably werent as ripe as they should have been but overall very nice.

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• sllyst

  29 December 2010

  sllyst rated and commented on this recipe

  

  I didn't have any problems with the recipe, i think i may have cooked it maybe 10 mins extra. I took it to college one evening and everyone loved it! I don't like bananas either but this is gorgeous.

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• Russian Rachel

  27 January 2011

  Russian Rachel commented on this recipe

  Yummy! It says preparation time 25 mins and it actually does take about 25 mins! That's what I like!

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• peacock

  03 February 2011

  peacock rated and commented on this recipe

  

  This is the nicest cake I've made in a long while. I'm not a fan of bananas in cake but this certainly doesn't taste of them. It was so moist and the icing was lovely. My cake took 50 mins to cook and it sank only very slightly in the middle so this was hidden by the icing.

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• georgie1977

  10 February 2011

  georgie1977 commented on this recipe

  I made this without the icing as although I found it very moist I thought it was a little greasy. Good way to use up over ripe bananas an did take longer to bake - probably about 20 mins longer than stated.

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• Cookie

  25 March 2011

  Cookie rated and commented on this recipe

  

  I have made tonnes of banana cakes in a quest to find a tasty one. Usually they are bland and not particularly tasty. This is THE tastiest banana cake I have ever made!! This will now be my recipe of choice for using up ripe bananas.

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• Rubz2006

  26 May 2011

  Rubz2006 rated and commented on this recipe

  

  forgot to rate :-)

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• ewe2lambs

  23 June 2011

  ewe2lambs rated and commented on this recipe

  

  I forgot the milk and added in dark chocolate too, whizzed up some hazlenuts instead of the ground almonds as I couldn't be bothered to go to the supermarket just for that - kids loved it - didn't do the icing either! They didn't seem to miss it though!! Baked mine in a rectangle flattish mould and the baking time was correct.

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Ingredients

FOR THE LOAF CAKE BASE

• 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

FOR THE ICING

• 85g softened butter
• 100g icing sugar , sifted
• 1 tsp vanilla extract

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Difficulty and servings

Cuts into 8-10 slices

Preparation and cooking times

Prep 25 mins

Cook 50 mins

Can be frozen un-iced

Ingredients

FOR THE LOAF CAKE BASE

• 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

FOR THE ICING

• 85g softened butter
• 100g icing sugar , sifted
• 1 tsp vanilla extract

Per serving

608 kcalories, protein 8.0g, carbohydrate 56.0g, fat 41.0 g, saturated fat 19.0g, fibre 2.0g, sugar 42.0g, salt 0.74 g

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