
Nutrition and extra info
- Can be frozen un-iced
Nutrition: per serving
- kcal608
- fat41g
- saturates19g
- carbs56g
- sugars42g
- fibre2g
- protein8g
- salt0.74g
Ingredients
For the loaf cake base
- 175g softened butter, plus extra for greasing
Butter
butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 175g golden caster sugar
- 3 eggs
Egg
eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 140g self-raising flour
- 85g ground almonds
Almond
arr-mund or al-mundSweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
- ½ tsp baking powder
Baking powder
bay-king pow-dahBaking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 100ml milk
Milk
mill-kOne of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 2 small, very ripe bananas
Banana
bah-nah-nahProbably the best known, most popular tropical fruit, their name probably derives from the…
- 50g pecan, chopped, plus extra
Pecan
pee-kanRelated to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
For the icing
Method
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
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