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Banana & pecan loaf

Banana & pecan loaf

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Rating: 4 out of 5.36 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable (Can be frozen un-iced)
Nutrition: per serving
HighlightNutrientUnit
kcal608
fat41g
saturates19g
carbs56g
sugars42g
fibre2g
protein8g
low insalt0.74g
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Ingredients

For the loaf cake base

For the icing

Method

  • STEP 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.

  • STEP 2

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

Goes well with

Recipe from Good Food magazine, August 2010

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Overall rating

Rating: 4 out of 5.36 ratings
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