This tea-time favourite is moist, sweet, nutty and comforting – it’s bound to be a hit with friends and family
Prep:25 mins Cook:50 mins
Nutrition per serving
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175g softened butter, plus extra for greasing
175g golden caster sugar
140g self-raising flour
85g ground almonds
½ tsp baking powder
2 small, very ripe bananas
50g pecans, chopped, plus extra
85g softened butter
100g icing sugar, sifted
1 tsp vanilla extract
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