|Preparation : 15 min||Resting : -|
|Cooking : 1 hr 5 min||Equipment :|
|Difficulty :||Rating : 7 rates|
|Download the recipe :|
|Programmes :||accessories :|
|2||ripe bananas mashed
|50||g ground pecans (optional)
|SWEET CAKE BATTER:|
|100||g unsalted butter|
|175||g caster sugar|
|250||g self-raising flour|
|1||tsp baking powder|
|1||Preheat the oven to 180°C (170°C fan, gas mark 4).|
|2||Prepare SWEET CAKE BATTER: Place all the ingredients in the bowl. Run the PASTRY/CAKE programme. Scrape down the wall of the bowl, if necessary.|
|3||Add the bananas and pecans at the end and restart the programme for 10 seconds.|
|4||Butter and flour a large loaf tin. Pour the batter into the prepared tin and using a knife, score the batter lengthwise, once. Bake for about 1 hour until well risen and golden.|
|5||Turn the banana bread out onto a rack to cool. When cold, serve with a scoop of vanilla or caramel ice cream.|
I added half a cup of Chia Seeds at the time I added the banana. This addition worked well.
Lovely and light! Beautiful for afternoon tea!
Lovely, my kids and husband loved it too. Didn't bother with nuts, so safe for school lunch box, was still fab.
Turned out moist and very tasty. I only used 150g sugar and added walnuts instead of pecans. Process took exactly as the recipe stated.