Banana Pecan Bread

I bought far to many bananas. The stage at which bananas reach a squishy sweetness makes them less good for eating but perfect for this banana pecan bread. The recipe has been changed over the years, originally it included walnuts and was made with all caster sugar. The pecans and soft brown sugar I think give an improved flavour. The vanilla is another addition not in the original recipe. This is a cake which can stand a lot of variation, different nuts, chocolate chips (although chocolate and banana is not usually one of my favourite flavour combinations) and spices such as cinnamon instead of the vanilla.

Banana Pecan Bread


Ingredients:
2 large, very ripe bananas
2 oz chopped Pecans
2 oz golden caster sugar
4 oz soft, light brown sugar
3 oz butter, softened
8 oz Self raising flour
1/2 tsp baking powder
2 eggs
1/2 tsp Vanilla essence
1-2 tbsp milk

Method:
1. Preheat the oven to 180 C. Grease a 1 1/2 lb loaf tin.
2. Cream together the butter and sugars in a large bowl until light and pale.
3. In a small bowl, whisk the eggs together with the vanilla essence.
4. Gradually beat the eggs into the creamed mixture. Don't worry if it curdles a bit.
5. Sift in the flour and baking powder and beat gently into the mixture.
6. Using a fork, mash up the bananas to a paste in a separate bowl.
7. Beat the banana paste and the pecans into the main mixture. Add enough milk to get the mixture to a dropping consistency.
8. Pour the mixture into the prepared tin and smooth the top.
9. Bake the cake for 50 - 60 minutes until the top of the cake springs bake to the touch and a skewer inserted into the middle of the cake comes out clean.
10. Leave to cool in the tin and then turn out. Serve in thick slices spread with butter.

One of your 5-a-day (almost!) fresh out of the oven! :)