Week 46: Spiced Banana and Pecan Loaf

Alice NeillAutumn, Weekly Recipes, Winter0 Comments

Serves 8

As with many fellow festivites I try to hold back on any decking of the halls and mulling untill we reach December. But AT LAST it is here and I can fully immerse my self in spices, holly, bows and candy canes.

I am not a fussy eater at all, but the one thing I draw the line at is bananas. The sweet sickly sent and the squashy mushy texture, turns my stomach, however as soon as it is mashed, spiced and baked I am happy to indulge in a slice of two.

This is my tried and tested banana loaf, with a festive twist, use whatever spices you like, however you need to add more spice than usual as banana can take a lot of flavour and 1 tsp or 2 will get lost. The spiced muscavado frosting is not at all essential, but it is delicious.


Ingredients

Cake

2 Ripe Large Bananas

2 Eggs

150 g Butter

150g Self Raising Flour

100g Caster Sugar

50g Muscavado Sugar

1 Tsp Baking Powder

3 Tsp Cinnamon

2 Tsp Ground All Spice

1 Tsp Ground Ginger

50g Pecans

Frosting

100g Full Fat Cream Cheese

3 Tbsp Muscavado

1 Tsp Cinammon

2 Tsp Mixed Spice



Method

Cake

  1. Cream together the butter and 2 sugars until light and fluffy
  2. Whisk the eggs
  3. Place the pecans on a baking tray and bake for 4-5 minutes, once cooled roughly chop
  4. Mash the bananas to form a smooth or lumpy puree, depending on how you like it
  5. In a stead stream pour in the eggs with a little flour at a time, once all the egg is incorporated fold in the rest of the flour, spices, nuts and baking powder
  6. Pour into a lined tin and bake at 180 for 30-35 minutes

Frosting

  1. While the cake is baking, mix all the frosting ingredients together until well combined
  2. Leave in the fridge. Frost when the cake is cool
  3. Sprinkle over a little muscavado


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Spiced Banana and Pecan Loaf
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