I have a fruit bowl full of sad looking bananas that need to be used up so I thought I would set myself the challenge of making (for the first time) homemade banana bread. I think it’s one of those things people either love or hate, I love it BUT it has to be moist, preferably sweet and nutty.
So with those prerequisites I turned to the wonderful Avoca cafe cookbook which is really great particularly for baking stuff and there it was – a recipe for banana bread with pecans and my own addition of maple syrup.I am going to roadtest it this weekend so will let you know how it goes. I’m hoping it will turn out like the picture above but hey taste is what matters isn’t it.
Here it is if you fancy trying it out yourself and let me know how you get on!
Avoca Banana Bread
8oz/225g plain flour
1 teaspoon salt
1 heaped teaspoon baking powder
1 teaspoon ground cinnamon
110g/4oz caster sugar
1 egg beaten
75ml/3 fl oz sunflower oil
a few drops of vanilla extract or essence
65g/2.5 oz pecan nuts chopped
4 medium-sized ripe bananas, mashed
1.Sift the flour, salt, baking powder and cinnamon into a bowl and stir in the sugar.
2 Mix in the egg, sunflower oil and vanilla but do not beat.
3.Fold in the pecans and mashed bananas, using a fork. Again, do not beat.
4.Spoon into a lined 900g/2lb loaf tin and bake in an oven preheated to 180c/350f/gas mark 4 for 50-60 minutes, until the loaf is golden brown and springs back when prodded gently with your finger.
5. Leave in the tin for 10 mins, then turn onto a wire rack to cool.
*My addition is to mix in a healthy dollop of maple syrup when mixing the egg and oil as I do this with my brown bread and it adds a lovely aftertaste. Also I’m going to sprinkle some chopped pecans on top.