Banana and Pecan Loaf

Banana and Pecan Loaf


125g unsalted butter, softened
170g golden caster sugar
2 large eggs
1/2 teaspoon vanilla extract
400g very ripe bananas
100g roughly chopped pecan nuts
250g self-raising flour


Preheat the oven to 180C, 350F, Gas mark 4. Line a 1kg loaf tin.

Beat the butter with the caster sugar until light and creamy, then add the eggs and vanilla extract and mix well until fully combined. Mash the bananas using a fork, until they have a coarse (not pureed) texture. Fold the mashed bananas, flour and chopped pecans into the mixture until thoroughly mixed together.

Pour the mixture into the loaf tin liner and smooth the top with the back of the spoon. Bake in the pre-heated oven for about an hour, or until golden and firm to the touch. A skewer inserted into the centre of the cake should come out clean. Leave the loaf to cool in the tin for about 10 minutes, then turn out onto a wire rack to cool completely.

Cake is best eaten within 3 days, but can be sliced, wrapped in greaseproof paper, and frozen for up to 1 month. Delicious served with butter, or maybe even with chocolate spread if you’re feeling like a really sweet treat!

Recipe taken from Easy Breakfast & Brunch, published by Ryland, Peters & Small, 2007

Banana and Pecan Loaf