Ingredients

110 g unsalted butter, in cubes

30 g pecan nuts

150 g caster or soft brown sugar

2 large free-range eggs

100 g milk

1 tsp vanilla paste/extract

3 ripe bananas

350 g plain flour (I used @cotswoldflour)

1 tsp baking soda

1/4 tsp sea salt

Lemon cream cheese frosting

40 g icing sugar

Juice & zest of 1 lemon

250 g cream cheese

Edible flowers to decorate (@westlandsuk)

1 8x5-inch loaf pan

Parchment paper

Ingredients

1. Set the oven to 180 C/160 C fan. Grease and line the baking tin with baking parchment.

2. Roast the pecans in the oven for 12 mins, then remove from the oven. When cool, chop into chunks.

3. Melt the butter in a saucepan on a moderate heat, and allow to bubble away until the colour deepens and it starts to smell nutty and delicious (don’t let it burn!). Strain into a medium size heatproof bowl, leaving the dark solids behind, and allow to cool a little. Add the sugar and whisk until combined, followed by the eggs, and finally the milk and vanilla.

4. Mash the bananas with a fork in a separate bowl.

5. Sift the flour, baking soda and salt into the mixture and gently stir until the ingredients are just combined. Fold in the banana and nuts. Pour the batter into the tin and smooth the top.

6. Bake for 50 to 65 minutes, until the top of the cake is caramelized (and when a skewer/cake tester inserted into the middle comes out clean).

7. Cool in the tin for 10 minutes, then remove and leave to cool on a rack.

8. Mix the icing sugar, lemon juice and zest and cream cheese. Beat until thick, and spread generously over the top of the cake. Decorate with edible flowers.