Banana & pecan loaf

Banana & pecan loaf

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(28 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 bananas



      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, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    5th Nov, 2015
    I am baking quite a lot but here's definitely something wrong with proportions and baking time. I baked it for 1,5 hours and the cake still came out not baked inside. Terribly greasy. Don't use this recipe as you will just waste ingredients as I did..
    15th Sep, 2015
    Wow this was absolutely delicious with a bit of vanilla ice cream. I was getting worried it would never cook though - after 50 minutes I panicked, turned it up to 170 and took it out after 60. It is incredibly moist but perfectly cooked on the inside, crispy on the outside but not burned. Yum.
    12th Dec, 2014
    So easy to make, and delicious. Mine needed to stay in the oven 60 mins, and then was cooked perfectly.
    26th Aug, 2014
    Had 4 overripe bananas so doubled up the recipe. Didn't have enough golden sugar so also used some Demerara and muscovado sugars (all ends of packets) Also didn't have enough milk so used about half the required amount. Had a lovely fluffy mixture until I added the nuts when it separated a bit. Thought I'd curdled it and it was ruined, but cooked it anyway, for a good 2 hours (I know my oven is very slow) until a skewer came out clean. The cakes didn't rise into a domed shape but they didn't sink on cooling either. I didn't put the icing on as it already seemed quite sweet. Verdict: Nice texture, I'd say moist rather than greasy and the flavour is absolutely gorgeous. Slightly regretting letting husband take one to work as I can't stop eating it.
    10th Aug, 2014
    Always underdone in my oven when following the recipe looks like I'm not the only one :-(
    7th Jan, 2013
    added two tbsp cinnamon and walnuts instead of the pecan.. I like the texture and the taste.. My brother keeps asking for more
    22nd Jul, 2012
    Very greasy, there are better recipies out there
    28th Oct, 2011
    Is loved by everyone that trys it!
    8th Oct, 2011
    this was ok, not one of my favs though. cooked for about hour an half and still wasnt really done!
    29th Aug, 2011
    Fabulous cake - a family favourite


    13th Jul, 2014
    What is the actual cooking time for this recipe? It certainly isn't the 45-50 minutes guide on 140c for a fan assisted (6 month old Neff) oven. Should it realistically be higher at 160c?
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