Recipe: Banana and pecan cake

Banana and pecan cake Kejk tal-banana u ġewż pekan

Ara din ir-riċetta bil-Malti: Kejk tal-banana u ġewż pekan

Make this cake from the over-ripe bananas in your fruit basket to enjoy with your afternoon tea or coffee!

Preparation: 30 min

Total time: 1 hr 45 min

Serves: 12


  • 100 g butter, room temperature
  • 140 g brown sugar
  • 2 eggs
  • 3 large ripe bananas, squashed
  • 50 g pecan nuts
  • 50g raisins
  • 50 ml milk
  • 100 ml natural yoghurt
  • 280 g flour
  • 1 tsp bicarbonate of soda


  1. Preheat oven to 160 C. Grease a 20 cm x 13 cm loaf tin with butter and line the bottom with baking paper.
  2. Beat together the butter and sugar in a large bowl (preferably with an electric mixer) until the mixture is light and creamy.
  3. Add the eggs one by one while continuing to beat.
  4. Add the banana, pecan nuts, raisins, milk and yoghurt and mix well with a spoon.
  5. Sift the flour and bicarbonate of soda over the banana mixture and slowly fold into the mixture without over-mixing. Pour the mixture in the loaf tin and smoothen the surface.
  6. Bake for an hour and 15 minutes or until an inserted skewer comes out clean.
  7. Allow the cake to cool for about 10 minutes, then transfer to a wire rack to cool.

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