Afternoon tea sandwiches
Keep the whole family happy this summer with a delicious spread of sandwiches, perfect for an afternoon tea or buffet
Banana & pecan loaf
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Cuts into 8-10 slices
Skip to ingredients
For the loaf cake base
- 175g softened butterplus extra for greasing
- 175g golden caster sugar
- 3 eggs
- 140g self-raising flour
- 85g ground almonds
- ½ tsp baking powder
- 100ml milk
- 2 small, very ripe bananas
- 50g pecanchopped, plus extra
For the icing
- 85g softened butter
- 100g icing sugarsifted
- 1 tsp vanilla extract
Nutrition: per serving
- kcal608
- fat41g
- saturates19g
- carbs56g
- sugars42g
- fibre2g
- protein8g
- salt0.74glow
Method
step 1
Heat 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 2
Beat the butter, icing sugar and vanilla. Spread on top of the cooled cake and scatter with more chopped pecans
