From 1992, this moist banana & pecan cake, packed with fruit, is a delicious teatime treat.
Preheat the oven to 180°C/160°fan/Gas 4. Grease a 20cm (8in) square cake tin and line with non-stick baking paper.
Cream the butter and sugar together until light and fluffy. Beat in the egg yolks, bananas and buttermilk. Add the flour, baking powder and sultanas and beat until smooth.
Whisk the egg whites until stiff and fold into the cake batter. Pour into the prepared tin and arrange the nuts on top. Bake for 1 hour or until a skewer comes out clean.
Leave to cool in the tin for 10 minutes before turning out. Cut into squares to serve.
Cook’s tips. Ovens do vary, so check on the cake after 40 minutes and turn so that the cake browns evenly, if needed. If your oven is very hot, cover the top of the cake loosely with foil if you think it may brown too quickly.
Recipe taken from Dairy Diary 2017