Banana & pecan loaf

Banana & pecan loaf

By Sarah Cook
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(27 ratings)
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Prep: 25 mins Cook: 50 mins

Easy

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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Ingredients

    For the loaf cake base

    • 175g softened butter, plus extra for greasing
      Butter

      Butter

      butt-err

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

    • 175g golden caster sugar
    • 3 eggs
      Eggs

      Egg

      egg

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

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

      Almond

      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

      Milk

      mill-k

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

    • 2 small, very ripe bananas
      Banana

      Banana

      bah-nah-nah

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

    • 50g pecan, chopped, plus extra
      Pecan nuts

      Pecan

      pee-kan

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

    For the icing

    • 85g softened butter
      Butter

      Butter

      butt-err

      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

    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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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    blulou
    25th Aug, 2011
    1.05
    Mixture was curdled after mixing, tried to rectify with flour but cake was very greasy when cooked. Something wrong with ingredients, methodology and cooking instructions in my opinion, far from foolproof. Most people who seem to be pleased with it seem to have left something out and cooked for far longer. Very suprised at all high scores when it doesnt work out when you follow the recipe. Maybe someone could work on this recipe until it does work properly but it wont be me, far better banana cake recipes out there.
    d41d0y
    10th Aug, 2011
    5.05
    Delicious, made without the icing. Very simple and tasty.
    chocciebuttons
    8th Aug, 2011
    5.05
    i recently made this delicious cake but i doubled the recipe to give my parents a treat. As it has a very generous ingredient list i actually made 3 loaf cakes , my daughter also loved her cake with a re-order already in. Gorgeous.
    sophieaugu
    15th Jul, 2011
    3.05
    This recipe tasted nice but the timings for cooking are defiantly wrong, it took at least half an hour more to cook in the end I had to take it out as it was starting to colour too much but it was still only just cooked in the middle.
    trudiclement
    7th Jul, 2011
    4.05
    I have made this for the first time today it is gorgeous, like all the other comments though it did take about 15mins extra to cook and I only put in 50mls of the milk as the mixture looked a little sloppy before putting in the milk. will definately make this again
    ewe2lambs
    23rd Jun, 2011
    4.05
    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.
    monkee2006
    26th May, 2011
    5.05
    forgot to rate :-)
    yogamadcat
    25th Mar, 2011
    5.05
    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.
    georgie1977
    10th Feb, 2011
    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.
    faypeacock
    3rd Feb, 2011
    5.05
    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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