So, you have those bananas that you’ve forgotten about lying in the fruit bowl and when you reach out for them, you realise that they are overripe. To the extent that you know you can’t eat them. Don’t waste them and pitch them in the bin. Instead use them to make this delicious banana loaf.
This cake is moist and a real treat – made more so with the crunch of the pecan nuts.
- 250 g self-raising flour
- 125 g caster sugar
- 140 g butter
- 1 tsp baking powder
- 1 tbsp honey
- 1 tsp vanilla extract
- 50 g pecan nuts chopped
- 3 overripe bananas
- 2 eggs beaten
- 50 g icing sugar
- Pre-heat the oven to 180 degrees
- Mash the bananas but not too much – some chunks give a great taste.
- Cream the butter and the sugar.
- Sift in the flour
- Add the eggs, bananas, vanilla, baking powder, honey and mix.
- Fold in the pecan nuts.
- Grease a loaf tin and pour in the mixture.
- Bake for 30 – 40 minutes or when a skewer inserted comes out clean. (you may want to check after 25 minutes and then lower the heat to about 170 degrees)
- Mix the icing sugar with 2 teaspoons of water. Drizzle on the cake.
- Serve warm.
This cake is ideal with afternoon tea. Serve it warm.
As a dessert, you can serve it warm with vanilla ice-cream and drizzle with honey. Absolutely Yum!!
I also used some of the mixture to make some cupcakes and the children enjoyed this too.