Second week into my little one’s summer holiday, and it is not getting any easier. Although every day I have a program for her and we are meeting her friends she still has too much energy left. So, it goes without saying, I don’t have a minute to myself and have to think of a dish that I can cook while she is clinging on to me or, even better, perhaps something that we can make together. Therefore, this week, we are baking banana and pecan bread. She loves it.
(makes one regular loaf tin)
- 80g pecans (optional), roughly chop
- 230g plain flour
- 150g caster sugar
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ¼ salt
- 2 eggs, lightly beaten
- 120g butter, melted and cooled
- 3 ripe large bananas, well mashed
- vanilla extract
For garnish: a few slices of banana
Preheat oven to 180 degrees C. Put a piece of baking paper in a regular loaf tin. In a large bowl, combine sieved flour, sugar, baking powder, baking soda and salt.
In another bowl, combine the mashed bananas, eggs, melted butter and vanilla extract. Use a spatula; lightly fold the wet ingredients into the dry ingredients until just combined. Finally fold in the chopped pecans. Do not over mix the batter. What you are looking for is a thick and chunky batter.
Pour the batter into the prepared tin and arrange the sliced banana on top of the batter for garnish. Bake until bread is golden brown (about 1 hour) and a skewer inserted comes out clean. Remove the tin from the oven, leave for a few minutes and then remove the bread (just lift up the baking paper) from the tin and onto a wire rack to cool. Serve with butter or Nutella.