Banana and Pecan Loaf
I know I have said this before, but it’s still true: you can never have too many banana bread recipes! This one is a variation on the banana and walnut favourite as I may have got a little over-excited at Costco recently and bought a 2lb bag of pecans…
More often than not I make my banana loaves with raisins or cranberries and tend to skip the nuts as I still haven’t managed to convince my son that he actually really likes nuts in cakes. I know if he gave them a proper chance he would love them as he likes plenty of other things with nuts in as long as he doesn’t know they are there. How can you not love a cake with a crunch?
Looks good, tastes good too!
If you are looking for something that is quick and easy to assemble, a banana loaf is perfect. There is no creaming, whisking or beating. Just measuring, mashing and mixing. Tip your mixture into a greased loaf tin and an hour later you have a loaf. The hardest part is waiting for it to cool down long enough to cut a decent slice.
This loaf can be left plain or iced with a drizzle of glacé icing or even a cream cheese icing. I chose glacé icing this time for a change as I usually leave them plain. Plus it was an opportunity to use up a few more pecans…
Recipe
Ingredients
225g SR flour
100g soft brown sugar
1 teaspoon cinnamon
100g pecans, roughly chopped
100ml light olive oil
2 eggs
3 to 4 mashed bananas (about 350g)
Glacé Icing
75g icing sugar
a few teaspoons of water
pecans to decorate
Method
Set the oven to 180ºC and grease a 2lb loaf tin.
Mix together the flour, sugar, cinnamon and pecans in a large bowl.
In a separate bowl mix together the oil, eggs and mashed bananas.
Add the banana mixture to the flour mixture and mix until fully incorporated.
Pour into the loaf tin.
Bake for around 1 hour but check after about 45 minutes and cover with foil if browning too quickly. A skewer inserted into the centre should come out clean and the cake will be firm to the touch when it is ready.
Leave to cool for a little while in the tin before turning out onto a wire cooling rack. Leave to cool completely before icing.
Glacé icing and pecans to decorate
To make the icing, sieve the icing sugar into a bowl and add a teaspoon or so of water at a time and mix until you get the consistency you require.
Drizzle the icing over the loaf and decorate with chopped or halved pecans.
Iced Banana and Pecan loaf
Delicious and easy!
lovinghomemade 
I agree with you, you can never have too many banana bread recipes. My kids rarely leave me any bananas to use, but next time I’ll have to try this recipe. I’m intrigued by the use of olive oil.
I use the light olive oil as it doesn’t have a strong taste in baking, but is a better oil to consume than some other oils. I hope you enjoy it!
I have trouble with the nuts as well, many people don’t like them, but I’m a fan. This recipe looks like a keeper, the icing is a nice touch.
He’s still not convinced – he will eat the cake but picks out the nuts!!!
Looks rather yummy and would love to taste with a cup of coffee
Next time!
Ah, the joys of Costco, I’ve been there today :)))
It’s a dangerous place to go!
Yes…I only go with a definite list!!!
I would like a big slice of this with a large cup of tea!
It’s very good with tea! Thanks for commenting
WOW! That does look delicious and so pretty!
Thank you very much!
Yes. You can never have too many banana bread recipes. Love banana bread. And I love the addition of pecans! Looks perfect!
Thank you very much!
That banana cake is calling to me from here – would love a slice! all best, joanna
Thank you, and to you
You are right, one can always try a new banana bread recipe, yours looks really good! And I love pecans!
Me too, which is lucky, given the bag I have got!
I agree about not being able to have too many banana bread recipes. I often make banana and pecan loaf or banana and walnut loaf. If you are looking for an icing that is less sweet but equally delicious this recipe works very well with cream cheese icing. Mix one tub of cream cheese with two tablespoons of icing sugar. Delicious!
Thank you very much – that sounds like less sugar than I would normally use so defintely worth a go. Thanks for commenting.
That looks wonderful!
Thanks!
COULD YOU CONVERT THIS RECIPE TO TEASPOONS AND CUPS?
Hi, it would be about one and three quarter cups flour, about two thirds of a cup of sugar, about two thirds of a cup of pecans and about two thirds of a cup of icing sugar. The other amounts should be ok for you, I think. It is impossible to be precise but there are lots of conversion charts on the internet if you search for them that might be helpful for you for other recipes. Thanks for reading!
Wow, I’ve just been going through your entire blog and would just like to say that I think it’s amazing with such interesting and delicious recipes! I’m new to blogging so I’m so pleased to have found such a great blog to look at! Great recipe by the way!!
Thank you very much, what a lovely comment!