This moist, light teabread is flavoured with banana, lightly spiced with nutmeg and studded with sultanas and pecan nuts. Weigh the bananas after peeling them — it is important to use the precise quantities given.
Remove the kneading blade from the bread pan, if detachable. Line the base of the pan with baking parchment.
Cream the butter and caster sugar in a mixing bowl until pale and fluffy. Gradually beat in the eggs, beating well after each addition, and adding a little of the flour if the mixture starts to curdle.