BANANA AND PECAN LOAF

INGREDIENTS

For the Loaf Cake Base

-175g softened butter, plus extra for greasing

-175g golden caster sugar (or any kind of 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

Heat oven to 160C/140C fan/gas 3. Grase 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 pokes 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.
                                                                                                              S.V. <3