Banana, pecan & honey loaf
- 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.