Banana & Pecan Cake
Moist banana & pecan cake, packed with fruit, is a delicious teatime treat. A Dairy Diary Favourites recipe.
Butter 110g (4oz)
Caster sugar 225g (8oz)
Eggs 3, separated
Peeled ripe bananas 225g (8oz), mashed
Buttermilk 150ml (¼ pint)
Plain flour 225g (8oz)
Baking powder 2 tsp
Sultanas 175g (6oz)
Pecan nut halves 90g (3½oz)
Preheat the oven to 180°C/160°fan/Gas 4. Grease a 20cm (8in) square cake tin and line with non-stick baking paper.
Cream the butter and sugar together until light and fluffy. Beat in the egg yolks, bananas and buttermilk. Add the flour, baking powder and sultanas and beat until smooth.
Whisk the egg whites until stiff and fold into the cake batter. Pour into the prepared tin and arrange the nuts on top. Bake for 1 hour or until a skewer comes out clean.
Leave to cool in the tin for 10 minutes before turning out. Cut into squares to serve.