Banana and Pecan Nut Bread

This can be served as an afternoon teacake (see pp. 210–11), or eats very well with clotted cream and warm Chocolate Sauce as a pudding.

Ingredients

  • 3 large ripe bananas
  • 225 g (8 oz) self-raising flour
  • A pinch of salt
  • 175 g (6 oz) caster sugar
  • 100 g (4 oz) unsalted butter, softened
  • 2 eggs
  • 2 tablespoons golden syrup
  • 50 g (2 oz) pecan nuts

Method

Pre-heat the oven to 160°C/325°F/gas 3 and grease a 450 g (2 lb) loaf tin.

Peel and mash the bananas in a bowl then add the remaining ingredients and beat vigorously for a minute to make sure they are well combined. Spoon the mixture into the loaf tin and spread it to the sides. Sprinkle the top with the pecan nuts and bake in the pre-heated oven for 1¼ hours until well risen and firm to the touch. Leave the loaf to rest for 10–15 minutes in the tin and then turn on to a cooling rack and leave to rest and become cold or just serve warm as a pudding.

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