Banana & pecan cake

I used to make this recipe in my 2nd year of undergrad. At the time, I was sharing a house with 9 other people, including 5 Christians who disliked and disapproved of me. Nonetheless, every time the banana loaves were made they were entirely consumed before cooling - that's how good the recipe is.
Although I'm normally inclined towards using wholemeal flour mixed with white and brown sugar substituted for white when baking, I am disinclined to alter this recipe. Substitute if you will, but don't sacrifice the soft, moist texture of the banana loaf in the process.

120g of organic butter at room temperature
225g or 1 cup of sugar
3 eggs, seperated
3 bananas, peeled and mashed
150g or 1/2 cup of organic milk
225g or 2 cups of flour
2tsp baking powder
175g or 1 cup of sultanas
90g shelled pecan halves

- Preheat oven to 350 degrees F (180 degrees C). Then grease and line (unless nonstick) 2 small or medium loaf tins.

- Chop butter into lumps. Then cream together the butter and sugar with a spoon.

- Beat the egg yolks and mashed banana into the butter / sugar mix. Add the milk and mix well. Then add the flour (through a sieve; it adds air), baking powder abd sultanas. Beat until smooth.

- Put the egg whites into a large bowl and beat with a balloon whisk until the egg whites become stiff. Then quickly fold the egg whites into the cake batter.

- Pour the cake batter equally into the 2 loaf tins. Then arrange the pecans on top - there should be enough to more or less cover the surface.

- Bake for approximately 40 minutes, or until well browned but not burnt on top. Then cool in tin for 10 minutes before turning onto a wire cooling rack.

Since the recipe produces 2 loafs, I recommend keeping one yourself and giving the other to a friend. Freshly-baked banana loaf never offends.