Pecan banana loaf

Try our easy to make banana and pecan loaf - perfect for a filling yet nutty treat! Either dunk it in soup or coat with butter for an afternoon snack.

150g dairy free margarine
150g self raising flour
150g caster sugar
1tsp baking powder
180g H&B ground almonds
3 eggs
3 ripe bananas, peeled and mashed
40g banana pecan pie trail mix

Preheat an oven to 170c. Line and grease a loaf tin.
Add the flour, baking powder, sugar and ground almonds to a food processor. Pulse the ingredients until well mixed.
With the exception of the trail mix, add the remaining ingredients to the food processor and blitz until blended.
Pour the mix into the greased loaf tin, smooth the top so that it's level and sprinkle over the trail mix.
Cover the top of the bake with a buttered piece of parchment paper and then put the cake in the bottom of the oven.
Remove parchment 1/2 way through cooking to avoid the banana and nut pieces getting too dark.
Bake for up to an hour, but check after 50mins by inserticing a clean knife into the middle of the cake. When the knife can be withdrawn clean, remove the baked loaf from the oven and transfer to a wire cooling rack.
When cooled down, but still warm, serve.

Perfect for that mid-afternoon slump when you need a bit of long-lasting energy to get through until dinner - this banana & pecan loaf is warming, tasty and will provide that slow release energy that we all need as the days start to get shorter and the weather colder!

Jump to: Ingredients | Method

Vegetarian

Easy

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins