Recipes
Banana, pecan & honey loaf
You could make this cake without the nuts, or use walnuts, almonds or hazelnuts with the skin rubbed off.
You could make this cake without the nuts, or use walnuts, almonds or hazelnuts with the skin rubbed off.
(43 votes)
Cook: 2 Hours 30 Mins
Serves: 10
Price: 50p per serving
Nutritional Information
Each 96g serving contains
Energy
1675kj
400kcal
1675kj
400kcal
20%
Fat
25g
25g
High
35%
35%
Saturates
9.2g
9.2g
Med
46%
46%
Sugars
21g
21g
High
23%
23%
Salt
0.49g
0.49g
Med
8%
8%
of your reference intake.
Typical energy values per 100g:
1745kj/417kcal
Typical energy values per 100g:
1745kj/417kcal
Ingredients
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)
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Line a 13 x 21cm loaf tin with baking paper.
2
Cook the pecans in the oven for 5 minutes, then chop. Sift the flour and spice together in a bowl.
3
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.
4
Mash the bananas and stir into the cake mixture, along with the flour, spice and nuts. Spoon into the tin and level the top.
5
Bake for 1 to 1-1⁄4 hours. Leave to cool on a rack.