Banana & Pecan Loaf
This delightful banana and pecan loaf is a perfect treat for any occasion. The moist banana cake is beautifully spiced with ground almonds and studded with crunchy pecans. Topped with a creamy vanilla buttercream and finished with a sprinkle of extra pecans, this loaf is sure to become a family favorite.
— Constant Cookbook
Ingredients
- 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
- 85g softened butter
- 100g icing sugar , sifted
- 1 tsp vanilla extract
Instructions
- 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
Cook Time
50M
Prep Time
PT25M
Yield
Cuts into 8-10 slices
Nutrition
- Calories: 608 calories
- Fat Content: 41 grams fat
- Saturated Fat Content: 19 grams saturated fat
- Carbohydrate Content: 56 grams carbohydrates
- Sugar Content: 42 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 0.74 milligram of sodium
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