Recipe

Pecan banana loaf

  • 20 mins preparation
  • 50 mins cooking
  • Serves 10
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Ingredients

Pecan banana loaf
  • 125 gram butter, at room temperature
  • 1 teaspoon vanilla essence
  • 1/2 cup caster sugar
  • 1 1/2 cup mashed banana
  • 2 eggs, at room temperature
  • 1 1/2 cup self-raising flour
  • 1 teaspoon bicarbonate of soda
  • 1/4 cup milk
  • 1 tablespoon grated lemon zest, (strips from a zester)
  • 1/2 453 g tub vanilla frosting
  • 2 tablespoon finely chopped pecans

Method

Pecan banana loaf
  • 1
    Preheat oven to 180°C/160°C fan forced. Grease a 21x10cm (base measurement) loaf pan with baking paper. extending paper at long sides for handles.
  • 2
    Using an electric mixer, beat butter, vanilla, sugar, banana, eggs, flour, bicarbonate of soda and milk in a large bowl, on low speed, until combined. Increase speed to medium. Beat for 4-5 minutes or until smooth and pale.
  • 3
    Spread mixture into prepared pan; smooth surface. Bake for 50 minutes or until a skewer inserted at centre comes out clean. Remove from oven. Stand in pan for 5 minutes. Turn onto a wire rack to cool completely.
  • 4
    Stir half the lemon zest into frosting. Spread cooled loaf with frosting. Sprinkle with pecans and remaining Zest. Serve.

Notes

You can replace pecans with walnuts, macadarnias or coconut. You'll need 4 overripe bananas. Make ahead Make this cake up to 3 days ahead.