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Banana and pecan bread

By January 26, 2018 , ,

At one point or another we will all have bananas lurking in the fruit bowl that have gone black. This recipe is a great way of using those up, don't throw them away as they are packed full of flavour. This cake will keep in an airtight container for up to a week. 

100g wholemeal flour
130g self raising flour
80ml neutral oil or 80g melted salted butter if you prefer
2 over ripe bananas
5g baking soda
90g caster sugar
2 eggs room temperature beaten
80g pecan nuts roughly chopped

In a bowl place the flours, salt, baking powder and soda and mix well
Mash up the bananas in another bowl and stir in the eggs, oil (or butter) and sugar
Mix together the wet and dry ingredients 
To finish add the pecan nuts and stir through
Place in a greased or non stick 500g loaf tin
Bake for 45 minutes at 180c (fan), 190c (normal) oven or until a skewer comes out clean

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