Pecan Topped Banana Bread
Though I’ve given this loaf the traditional name of ‘banana bread’, it’s so sweet and moist that it’s definitely more cake-like than bread. I find it makes a lovely afternoon ‘pick me up’ with a cuppa. Kids love it too and it makes a great after-school treat.
- 3 over-ripe medium bananas sliced
- 58 ml / ¼ cup organic rapeseed (canola) oil (or any other neutral flavoured oil)
- 80 g / ⅓ cup golden caster sugar or coconut sugar
- 1½ tsp vanilla extract
- 210 g / 1½ cups fine wholemeal (whole wheat pastry) flour or chapatti flour
- 1½ tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- 3 tsp ground cinnamon
- ¼ tsp salt
- 90 g / ½ cup pitted dates chopped
- 45 g / ⅓ cup pecans chopped
Preheat the oven to 180C (160C fan) / 350F. Grease and line a 2lb loaf tin with non-stick baking paper or use a non-stick loaf liner.
Place the sliced banana, oil, sugar and vanilla extract in a food processor and whiz until smooth (alternatively use a bowl and hand blender).
Sift the flour, baking powder, bicarbonate of soda, cinnamon and salt into a large mixing bowl. Tip any remaining wheatgerm from the sieve into the bowl. Stir to combine. Make a well in the middle and pour in the banana mixture. Gently stir until thoroughly combined. Stir in the dates. Tip the mixture into the prepared tin and level with the back of a spoon. Sprinkle the pecans on top and lightly press them into the batter.
Bake for 55 minutes, or until a skewer inserted through the middle comes out clean. Leave in the tin for at least 30 minutes, then transfer to a wire rack until completely cooled.
Stored in an airtight container, the loaf will keep for five days in the fridge. It also freezes well.