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Banana and Pecan Cake

Banana & Pecan Cake

Moist banana & pecan cake, packed with fruit, is a delicious teatime treat. A Dairy Diary Favourites recipe.




Banana and Pecan Cake

Ingredients

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)

Instructions

1

Preheat the oven to 180°C/160°fan/Gas 4. Grease a 20cm (8in) square cake tin and line with non-stick baking paper.

2

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.

3

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.

4

Leave to cool in the tin for 10 minutes before turning out. Cut into squares to serve.

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