Pecan banana loaf

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


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


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.


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.