|Preparation : 15 min||Resting : -|
|Cooking : 1 hr||Equipment :|
|Difficulty :||Rating : 12 rates|
|Download the recipe :|
|Programmes :||accessories :|
|2||ripe bananas mashed (250g)
|50||g ground pecans (optional)
|100||g unsalted butter|
|175||g caster sugar|
|225||g self-raising flour|
|1||tsp baking powder|
|1||Preheat the oven to 180 °C (170 °C fan, gas mark 4).|
|2||Place all the ingredients except the bananas and pecans in the metal bowl.|
|3||Run the PASTRY/CAKE programme. Scrape down the wall of the bowl, if necessary.|
|4||Add the bananas and pecans at the end and restart the programme 10 seconds.|
|5||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
|6||Turn the banana bread out onto a rack to cool. When cold, serve with a scoop of|
vanilla or caramel ice cream.
love this recipe! works everytime. also great with added berries, either raspberry or blueberry and also works as muffins. i used chia seed as eggs and it works well too. 1 tsp chia - 1 tbs water = 1 egg and let sit whilst it soaks up the liquid and becomes an egglike consistency.
I just made this for the first time. It turned out beautifully light with a great texture. I also added some chia seeds and sultanas. I cooked it in loaf tin in a conventional heat at 180deg and found that it was cooked after approx 43 minutes. Will definitely make this again :)
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.