Banana and Pecan Loaf

Name: Banana and Pecan Loaf
Cuisine: Northern Europe
Ingredients: 675 g (1½ lb) bananas (about 4 medium); 2 large eggs; 175 g (6 oz) dark brown sugar; 1 teaspoon pure vanilla extract; grated zest of ½ lemon; ½ teaspoon ground ginger; 50 g (2 oz) soft margarine; 225 g (8 oz) self-raising flour; pinch of sea salt; 2 teaspoons baking powder; ½ teaspoon bicarbonate of soda; 1 tablespoon whole shelled pecans; 2 teaspoons coarsely broken dried banana chips (optional)

Preparation info

Makes
10
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

The banana gives this delicious ‘cakey’ quick bread a wonderfully moist texture, with nuggets of crunchy pecans scattered throughout. Optional slivers of dried banana are a wonderful addition, enhancing both taste and texture.

Ingredients

675 g (1½ lb) bananas (about 4 medium)
2 large eggs</

Europe
Asia
United Kingdom
Israel
Cookies
Snack
Vegetarian

Method

Preheat the oven to 180°C (350°F/Gas 4). Lightly oil a 23 × 13 × 7.5 cm (9 × 5 × 3 in) loaf tin and line the bottom and both short ends with a strip of baking parchment or greaseproof paper.

Peel the bananas and cut in roughly 2.5 cm (1 in) chunks. Chop in the food processor un