Banana bread is a classic - I always make it when I have some bananas that have passed their best. I’ve made this recipe with gluten free flour, but feel free to substitute it with normal flour if you don’t have any coeliacs at home. I recommend enjoying the loaf warm from the oven, thickly sliced and smothered with salted butter.
Banana Bread with Sticky Pecan topping
250g of softened butter (BUTS)
1 cup of caster sugar (SUGC1)
4 eggs
2 teaspoons vanilla extract (ESSPVE)
6 very ripe bananas, peeled and mashed (about 2 cups)
2 teaspoons baking soda (BAKES500)
½ cup hot milk
3 cups of GF flour (GFFLOUR)
2 tsp baking powder (BAKEP)
1 ½ cups of pecan pieces (PECAN500)
¼ cup of brown sugar (SUGB)
Preheat oven to 160C fan bake. Line your three loaf tins with baking paper, (You can also make one large cake).
Cream butter and sugar. Beat in eggs, one at a time, then mix through vanilla and bananas.
Dissolve baking soda in warm milk, add to mixture and stir to combine.
Sift in flour, 1 cup of the pecans and baking powder, then fold gently until just combined. Take care not to over mix as this will cause the loaves to be stodgy. Mix together brown sugar and remaining pecans.
Split the mixture evenly between the three loaf tins and place an equal amount of the brown sugar pecan mix on top of each one. Press down gently then bake for 40 minutes, or until a skewer comes out cleanly.
Allow to cool down a little and eat while warm, or freeze once cooled completely.
Ingredients you can buy here:
Product Code | Title | Price | Add to Lists | Add to Order | In Stock |
---|---|---|---|---|---|
BUTS | Butter salted rolling meadow / alpine **Chilled** | $0.00 | |||
SUGC1 | Sugar caster | $0.00 | |||
ESSPVE | RESTRICTED PRODUCT | $0.00 | |||
BAKES500 | RESTRICTED PRODUCT | $0.00 | |||
GFFLOUR | Flour gluten free horleys | $0.00 | |||
BAKEP | Baking powder | $0.00 | |||
PECAN500 | Pecan nut halves | $0.00 | |||
SUGB | Sugar brown essente stand up pouch | $0.00 |