Week 46: Spiced Banana and Pecan Loaf

Alice NeillAutumn, Weekly Recipes, WinterLeave a Comment

Serves 8

As with many fellow festivites I try to hold back on any decking of the halls and mulling untill we reach December. But AT LAST it is here and I can fully immerse my self in spices, holly, bows and candy canes.

I am not a fussy eater at all, but the one thing I draw the line at is bananas. The sweet sickly sent and the squashy mushy texture, turns my stomach, however as soon as it is mashed, spiced and baked I am happy to indulge in a slice of two.

This is my tried and tested banana loaf, with a festive twist, use whatever spices you like, however you need to add more spice than usual as banana can take a lot of flavour and 1 tsp or 2 will get lost. The spiced muscavado frosting is not at all essential, but it is delicious.



2 Ripe Large Bananas

2 Eggs

150 g Butter

150g Self Raising Flour

100g Caster Sugar

50g Muscavado Sugar

1 Tsp Baking Powder

3 Tsp Cinnamon

2 Tsp Ground All Spice

1 Tsp Ground Ginger

50g Pecans


100g Full Fat Cream Cheese

3 Tbsp Muscavado

1 Tsp Cinammon

2 Tsp Mixed Spice



  1. Cream together the butter and 2 sugars until light and fluffy
  2. Whisk the eggs
  3. Place the pecans on a baking tray and bake for 4-5 minutes, once cooled roughly chop
  4. Mash the bananas to form a smooth or lumpy puree, depending on how you like it
  5. In a stead stream pour in the eggs with a little flour at a time, once all the egg is incorporated fold in the rest of the flour, spices, nuts and baking powder
  6. Pour into a lined tin and bake at 180 for 30-35 minutes


  1. While the cake is baking, mix all the frosting ingredients together until well combined
  2. Leave in the fridge. Frost when the cake is cool
  3. Sprinkle over a little muscavado

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Spiced Banana and Pecan Loaf
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