Banana, pecan & honey loaf

Banana, pecan & honey loaf

You could make this cake without the nuts, or use walnuts, almonds or hazelnuts with the skin rubbed off.

By , 21 September 2015
Banana, pecan & honey loaf
  • Ready in: 150 mins
  • Serves: 10
  • Price: 50p per serving
Nutritional Info
Each 96g serving contains
  • Fat 25
  • Sat Fat 9.2
  • Sugar 21
  • Salt 0.49
  • Cals 400
of your reference intake.
Typical energy values per 100g: 1745kJ/417kcal.
  • 150g pecans
  • 225g self-raising flour
  • 1⁄2 level tsp mixed spice
  • 150g butter
  • 125g soft brown sugar
  • 2 tbsp clear honey
  • 2 large eggs, beaten
  • 215g very ripe bananas (peeled weight)
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Line a 13 x 21cm loaf tin with baking paper.

  • Cook the pecans in the oven for 5 minutes, then chop. Sift the flour and spice together in a bowl.

  • In a separate bowl, beat the butter until it’s as soft as mayonnaise. Add the sugar and beat until fluffy, then beat in the honey. Beat the eggs into the butter mixture a little at a time.

  • Mash the bananas and stir into the cake mixture, along with the flour, spice and nuts. Spoon into the tin and level the top.

  • Bake for 1 to 1-1⁄4 hours. Leave to cool on a rack.