Banana & Pecan Loaf

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

• Cooking Time Prep 25 mins
  Cook 50 mins
• Skill Level Easy
• Servings Cuts into 8-10 slices

Nutrition per serving

• Kcalories

  608

• Protein

  8g

• Carbs

  56g

• Fat

  41g

• Saturates

  19g

• Fibre

  2g

• Sugar

  42g

• Salt

  0.74g

Ingredients

• For the loaf cake base
• 175g softened butter, plus extra for greasing
• 175g golden caster sugar
• 3 eggs
• 140g self-raising flour
• 85g ground almonds
• ½ tsp baking powder
• 100ml milk
• 2 small, very ripe bananas
• 50g pecans, chopped, plus extra
• For the icing
• 85g softened butter
• 100g icing sugar, sifted
• 1 tsp vanilla extract

Directions

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

Categories: Cakes & Baking, Courses, Quick & Easy