This is a really easy banana bread recipe that is moist and will satisfy you day or night. The pecan nuts add such a wonderful texture to the banana bread that you really don’t want to leave them out. This recipe is from an old recipe book that never fails to turn out perfectly so give it a try, you will be very glad you did. If you prefer a more traditional easy banana bread recipe try this easy banana bread.
You really need a scale for this one, so if you havn’t got one go out and get one.
What you need
115g butter at room temperature
240g cake flour
1 teaspoon baking powder
1 teaspoon bicarb of soda
1/2 teaspoon salt
3 medium ripe bananas mashed (the riper the better, don’t be put off if there are a few brown spots)
100g pecan nuts chopped
Preheat your oven to 180 Celsius and grease a bread tin with butter. (don’t be shy with the butter)
Add the sugar and butter to a bowl and use a wooden spoon to cream them together until they are a shade paler and nice and creamy.
Add the eggs and mix together, then sift over the flour, baking powder, bicarb and salt. Give it a few turn with your spoon and then add the mashed bananas and nuts. Mix the whole lot together well so that the nuts and banana are evenly distributed.
Pour into your bread tin 21cmx8cmx9cm and sprinkle a few left over bits of pecan nut over the top.
Bake in the middle of the oven for about 40 minutes or until the top is browned and a skewer comes out clean. Check it at 35 minutes for safety sake.
Remove from the oven and allow to cool for about 5 minutes before turning out onto a wire rack to cool.
It seldom lasts until it is cool and I can tell you that a warm slice of this with a generous buttering is too good to resist.
You can also make these in a muffin tin but the baking time is reduced to around 20 minutes or so, so check on them frequently if you decide to make muffins.