Nana’s Banana & Pecan Pudding Loaf… By Lucy Simmons

By lucy  , , , ,   , ,

April 14, 2016

Epic Nana dessert, it lays somewhere between a cake, a pudding and a loaf bread. Totally moorish, over ripe banana, almonds and crushed pecans or walnuts, serve still warm from the oven with a thick vanilla custard or ice cold cream straight from the fridge

  • Prep: 25 mins
  • Cook: 50 mins
  • Yields: 10 Medium


175 Grams Butter, softened

150 Grams Agave syrup

3 Medium Eggs

140 Grams Self-raising flour

85 Grams Ground almonds

1/2 tsp Baking powder

100 ml Milk

2-3 Medium Ripe bananas

50 Grams Pecans, roughly chopped


  1.  Preheat the oven to 160C.  Grease and line a 2lb loaf tin.
  2. In a large bowl beat together the butter and agave until pale and fluffy.  Whisk in the chunks of bananas, eventually they will mash down into the mixture.  Beat in the eggs, flour, almonds, baking powder and milk, beat for 2 minutes then scrape down the sides and beat for a further 2 minutes, finally stir in the pecans.
  3. Pour the mixture into the prepared tin and bake for 50 minutes.  This cake does take a long time to bake so if it isn't baked after 50 minutes then continue baking for 3 minutes intervals, covering with foil if the top starts to burn.
  4. Turn out onto a cooling rack and cut into slices and serve with some cream or custard.  Enjoy.


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