Pecan & Raisin Banana Loaf

As good as they are, after 12 months of smoothies for breakfast, they’ve started to loose their novelty value and I’ve found myself with an increasing number of over-ripe bananas.  You know the kind – now just brown skinned but black, with soft, squishy flesh which pours out!!!

This recipe is a superb way to use those up, giving a moist fruit loaf that’s good at any time of day, but especially at breakfast! OK, it may not be as good for you as a fresh smoothie, but you’ll never throw an old banana away again!

Makes a 1lb Loaf


  • 60ml Vegetable Oil
  • 65g Butter
  • 170g Soft Brown Sugar
  • 3 very ripe Bananas
  • 2 Tbsp Dark Rum
  • 2 Eggs
  • 225g Plain Flour
  • 1 tsp Cinnamon
  • 1 tsp Mixed Spice
  • 1 tsp Baking Powder
  • ½ tsp Salt
  • 85g Pecans, roughly chopped
  • 100g Raisins


  • In a large bowl add the butter and oil, then zap in the microwave for about 30 seconds until the butter is just melting
  • Add the sugar and beat well
  • Roughly squish the bananas with a fork & stir in to the bowl along with the rum, then beat in the eggs
  • Sift in the dry ingredients and fold through until smooth
  • Stir in the nuts & raisins
  • Lightly grease a 1lb loaf tin and line with baking parchment (NB: rather than lining the whole tin, which can be quite a faff, I use a couple of strips as ‘handles and a single piece along the base)
  • Pour in the cake batter and bake in a preheated oven, 180oC Fan, for 55-60 minutes
  • Set aside to cool & serve in generous slices

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