Banana and pecan cake

Name: Banana and pecan cake
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

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.

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16 squares

Servings

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

Preheat the oven to 180°C/Gas Mark 4. Grease a 20cm (8in) square cake tin and line with non-stick baking paper.

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.

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.

Leave to cool in the tin for 10 minutes before turning out. Cut into squares.