Banana & pecan loaf

800 kcal or less afternoon tea recipes almond almonds banana banana cake recipe bananas buttercream cake recipe comforting recipe easy baking loaf cake over an hour pecan pecans pudding recipe treat recipe

N/A

Cuts into 8-10 slices

Source

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 pecan , chopped, plus extra

85g softened butter

100g icing sugar , sifted

1 tsp vanilla extract

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