Sunday, 22 April 2012

Banana and Pecan Loaf Cake

Today I made this using a Sarah Cook recipe:

Here's how to make it:
(For Cake)
175g softened butter
175g golden caster sugar
3 eggs
140g self-raising flour
85g ground almonds
½ tsp baking powder
100ml milk
2 small ripe bananas, mashed up
50g pecans , chopped, plus extra for topping

(For Icing)
85g softened butter
100g icing sugar , sifted
1 tsp vanilla extract

Heat oven to 160C/140C fan/gas 3.
Grease and line a 2lb/900g loaf tin with a long strip of baking parchment.
Beat the butter and sugar together until light and fluffy.
Add the bananas and beat in with the eggs, flour, almonds, baking powder and milk until smooth.
Stir in the pecans, then scrape into the tin.
Bake for 45-50 mins until golden, risen and a skewer poked in comes out clean.
Cool in the tin, then lift out to cool completely.

Beat the butter, icing sugar and vanilla.
Spread on top of the cooled cake and scatter with more chopped pecans.


1 comment:

  1. This looks great!!! I was looking for a recipie for pecon loaf cake and I came across yours. I really like the looks of the frosting. Thanks!


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