Banana & pecan loaf

Banana & pecan loaf

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(27 ratings)

Prep: 25 mins Cook: 50 mins


Cuts into 8-10 slices
This tea-time favourite is moist, sweet, nutty and comforting - it's bound to be a hit with friends and family

Nutrition and extra info

  • Can be frozen un-iced

Nutrition: per serving

  • kcal608
  • fat41g
  • saturates19g
  • carbs56g
  • sugars42g
  • fibre2g
  • protein8g
  • salt0.74g
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    For the loaf cake base

    • 175g softened butter, plus extra for greasing



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 175g golden caster sugar
    • 3 eggs



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 140g self-raising flour
    • 85g ground almonds


      arr-mund or al-mund

      Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

    • ½ tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 100ml milk



      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 2 small, very ripe banana



      Probably the best known, most popular tropical fruit, their name probably derives from the…

    • 50g pecan, chopped, plus extra
      Pecan nuts



      Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

    For the icing

    • 85g softened butter



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 100g icing sugar, sifted
    • 1 tsp vanilla extract


    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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    Comments (35)

    russianrachel's picture

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

    sllyst's picture

    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.

    tinachessun's picture

    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.

    tuckesw1's picture

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

    donna-f's picture

    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.

    nordicinkent's picture

    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.

    jasminetea's picture

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

    ruthie-mck's picture

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

    juderussell's picture

    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.

    juderussell's picture

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

    juderussell's picture

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

    littlelouise's picture

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

    espargal's picture

    Sorry forgot to rate it!

    espargal's picture

    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.

    4daughters's picture

    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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