Banana And Pecan Loaf

This recipe works very well with over-ripe bananas, so it's a great way to use them up if you have a bunch going ripe too quickly!

In: Sweet Snacks

Submitted by Karen

  Cooking temperature: 180°C

Makes/Serves: small loaf


  • 175 g Plain Flour
  • 2 teaspoons Baking Powder
  • 30 g Butter
  • 30 g White Vegetable Fat
  • 1 Egg
  • 80 g Soft Brown Sugar
  • 4 Bananas
  • 100 g Pecan Nuts


  1. Line the loaf pan with greaseproof paper.
  2. Roughly chop the pecan nuts and set them aside. You can do this in a food processor on the pulse setting.
  3. Put the flour, baking powder, butter, white vegetable fat, sugar and egg into a food processor and blend until you have the texture of sand.
  4. Peel the bananas and mash them with a fork.
  5. Mix the sandy mixture with the bananas to make a batter.
  6. Add the chopped pecans, reserving a handfull to sprinkle on the top.
  7. Put the mixture into your loaf pan and sprinkle the reserved pecans on the top.
  8. Bake for an hour, or until a skewer comes out clean.


Instead of pecan nuts, you can use walnuts, hazelnuts or sultanas (but don't sprinkle sultanas on the top as they will burn).

Alternatively, you can top the loaf with sunflower seeds.

If you don't have a loaf pan, the recipe will also make 12 muffins. They take just a little less time to cook.