Banana bread with pecans and cream cheese icing

Isn’t there something awesome in being able to create an incredible smelling loaf out of ingredients that would have otherwise gone to waste? Herein lies the magic of a warm loaf of banana bread and the way it turns brown, sad bananas into something so homely. That, and the many fond memories of heavily buttered slices on road trips, a lunchbox with the delicious concealed aroma and coming home to a kitchen heady with this classic. Here’s our recipe — a little more indulgent with pecans and a cream cheese frosting.



For the banana bread:
2 cups cake flour
2 tsp baking powder
½ tsp salt
4 over-ripe bananas, mashed
2 eggs
1 cup brown sugar
½ cup oil
3 Tbsp milk
1 tsp vanilla extract
100g pecans

For the cream cheese frosting:
250g cream cheese
1 Tbsp lemon juice
1 tsp vanilla extract
⅓ cup icing sugar
Extra pecans, chopped, for topping


1. Preheat the oven to 180°C. Grease a loaf pan and set it aside.
2. Sift the dry ingredients together.
3. In a separate bowl, using an electric mixer, beat the bananas, egg, sugar and oil until light and fluffy. You don’t have to use an electric mixer, but a whisked batter may result in some hidden lumps of baked banana in between — which is completely ok too.
4. Add this thick mixture to the dry ingredients and fold them together.
5. Next add the milk, vanilla and pecans and fold to combine.
6. Pour into a loaf pan and bake for about 45 minutes or until a skewer inserted into the centre comes out clean. Set aside for 5 minutes before turning out onto a wire rack to cool completely.


7. While the bread cools, make the cream cheese frosting. Using an electric mixer, beat cream cheese, lemon juice, vanilla essence and sugar together until well combined. Place the bread on a serving plate. Spread the cream cheese icing over the top. Now all that’s left to do is to sprinkle your loaf with pecans and serve.

Banana bread with cream cheese icing and pecan nuts

Do yourself a favour and keep a few spoons of banana mixture aside for a mug of banana bread (baked separately in the oven) so you can eat it as soon as it comes out with butter melted over the top. If you’re wanting to turn your bread into several muffins, simply ladle the batter into a muffin tray but be sure to halve the baking time and then keep an eye on it.