This soft & sweet banana bread is our favourite cake to have around the house. Make two loaves now, and keep one in the freezer to defrost quickly when you don't have time to make one fresh.
If you've forgotten to eat all the bananas again and they've started going black, don't throw them away! These are the best for any banana flavoured cakes or desserts as the flavour intensifies and becomes fruitier!
We created this recipe to use up all the leftover bananas that were past the point of being good to eat fresh.
Pecan Banana Bread
Ingredients (one loaf)
150g Butter, Softened
100g Caster Sugar
50g Light Brown Sugar
2 large eggs, room temperature
150g Self-Raising Flour
1 Tsp Baking Powder
2 Very Ripe Bananas, Lightly Mashed
¼ cup Roasted Pecans
Biscoff Spread
Fudge Pieces
Instructions
This banana bread recipe is so easy to make and takes very little active time.
Preheat a fan-assisted oven to 160°C.
Cream the butter and the sugar, before adding the eggs one by one until mixed together thoroughly.
Add the Flour and Baking Powder, then add the mashed bananas and pecans and mix together thoroughly.
Bake for 35-45 mins, in a greased 1 pound loaf tin, until a skewer or cocktail pick comes out clean.
Leave to cool on a baking rack before cutting & serving
Great served with your morning coffee. Try toasting the banana bread in a pan with some butter and sugar to give a crunchy crust and some added sweetness.
Alternatively, try spreading it with smooth Biscoff spread for a spicy, wintery treat.
Leave your comments & feedback below to let us know how yours came out.
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