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Banana pecan loaf

This is a staple in our household that often comes out when friends are visiting. The bananas give it a wonderfully moist, rich texture that also feels relatively guilt free (it probably even counts towards your five a day, although don’t quote me on that!) The addition of the nuts just gives it an extra texture and I really like the added crunch!




Preheat the oven to 180°C (160°C fan) / 356°F (320°F fan).

Grease a 1kg / 2lb loaf tin and line with greaseproof paper.

Peel and mash the bananas in a large bowl, then mix in the eggs, sugar, raisins, sultanas and pecans.

Add the flour and combine.

Transfer into the loaf tin and bake for 30 minutes.

Cover with aluminium foil and return to the oven for another 30 – 40 minutes until it’s going golden on top and a skewer comes out clean.


Just in case you ever wondered, it would take 11,624 pecans stacked one on top of the other to reach the top of the Empire State Building in New York – yes, someone worked it out! But of more use, you only need 78 pecans to make one pecan pie. Oh, and you’d need 144 million pecans to fill an Olympic-sized swimming pool next time you’re thinking of doing that!