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