This tea-time favourite is moist, sweet, nutty and comforting – it’s bound to be a hit with friends and family
Prep:25 mins
Cuts into 8-10 slices
For the loaf cake base175g softened butter, plus extra for greasing175g golden caster sugar3 eggs140g self-raising flour85g ground almonds½ tsp baking powder100ml milk2 small, very ripe bananas50g pecan, chopped, plus extra
STEP 1Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Add the bananas in a few chunks and beat in with the eggs, flour, almonds, baking powder and milk until smooth – the whisk will mash the bananas. 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.STEP 2Beat the butter, icing sugar and vanilla. Spread on top of the cooled cake and scatter with more chopped pecans
