Banana and pecan cake

Pop the kettle on - this banana and pecan cake goes perfectly with a cuppa! This twist on the classic banana loaf is moist and spongey with a bite of pecan.

Brought to you by Dairy Diary

This banana and pecan cake might be the perfect teatime treat...

Pop the kettle on - this banana and pecan cake goes perfectly with a cuppa! This twist on the classic banana loaf is moist and spongey with a bite of pecan. The best bit? It's incredibly easy to make! Take a look at the recipe from Dairy Diary below.

 

Ingredients

  • 110 g butter
  • 225 g caster sugar
  • 3 free-range eggs
  • 225 g ripe bananas (peeled and mashed)
  • 150 ml buttermilk
  • 225 g plain flour
  • 2 tsp baking powder
  • 175 g sultanas
  • 90 g pecan nut halves

Instructions

1
Preheat the oven to 180°C/Gas Mark 4. Grease a 20cm (8in) square cake tin and line with non-stick baking paper.
2
Cream the butter and sugar together until light and fluffy. Beat in the egg yolks, bananas and buttermilk. Add the flour, baking powder and sultanas and beat until smooth.
3
Whisk the egg whites until stiff and fold into the cake batter. Pour into the prepared tin and arrange the nuts on top. Bake for 1 hour or until a skewer comes out clean.
4
Leave to cool in the tin for 10 minutes before turning out. Cut into squares.

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