Banana & Pecan Loaf

I adore banana loaf, not just because is its really easy to make, uses up old bananas and is a very forgiving recipe but because it tastes delicious.

Elsewhere on the blog I have a no added sugar recipe which I’ve been making for years but I was doing my usual root through my larder trying to get a sweet fix and didn’t have everything I needed so decided to adapt it to make the below recipe…


  • 100g softened butter or spread, plus a little extra for greasing
  • 140g caster sugar
  • 1 beaten egg
  • 225g self raising flour
  • 1 tsp baking powder
  • 50g any dried fruit- chopped off needed (I have used dried apricots, prunes, dates or mixed dried fruit all with great results)
  • 4 very ripe bananas
  • 100g chopped pecans (you can use walnuts too)
  • 50ml milk
  • sprinkling of demerara sugar


  • Heat oven to 180C/160C fan/gas 4.
  • Grease a large loaf tin then line the base and sides with greased baking parchment, leaving wings either side to help you lift out later.
  • In a bowl, mix together the butter, sugar, milk and egg, then gradually add in flour and baking powder.
  • Peel and squidge the bananas, prepare the dried fruit and chop up the pecans, adding everything onto the top of your batter as you go.

  • When everything has been added fold the cake mix but do not over-combine
  • Pour the cake mix into the tin and bake for 50 minutes then take out and sprinkle demerara sugar –  returning to the oven for a further 10 minutes.
  • The cake should be done now – if a skewer comes out clean you are good to go.
  • Allow the cake to cool on a wire rack before lifting our of the loaf tin with your baking paper wings.

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