Take banana cake to new heights with this scrummy topping…

Serves: 12    
Preparation time:20min      
Cooking time: 55min

1. Preheat the oven to 180°C, Fan Oven 160°C, Gas Mark 4. Line a 900g (2lb) loaf tin with baking paper.
2. Sift the flour and salt into a large mixing bowl. Rub in the butter until the mixture looks like fine breadcrumbs. Stir in the sugar and nutmeg.
3. Beat the eggs and vanilla together. Add to the rubbed-in mixture with the mashed bananas and mix thoroughly. Transfer to the tin and bake in the centre of the oven for 55-60min, until firm and golden. Cool in the tin on a wire rack for 30min, then turn out carefully and cool completely.
4. Heat the pecans in a dry frying pan for about 2min, stirring, then add the butter and allow to melt. Sprinkle in the sugar and cook for 1-2min, until beginning to smoke a little. Remove immediately and cool.
5. Mix the icing sugar with a little water to make a glace icing. Drizzle over the cake and arrange the pecans on top.

Cook’s tip: Try walnuts instead of pecans, for a change.