Today I made this using a Sarah Cook recipe:
Here's how to make it:
175g softened butter
175g golden caster sugar
140g self-raising flour
85g ground almonds
½ tsp baking powder
2 small ripe bananas, mashed up
50g pecans , chopped, plus extra for topping
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.