Banana and Pecan Nut Loaf

Whether it's for breakfast, brunch or a few leftover slices for lunch, this banana loaf is always a winner. Best eaten on its own while still warm and crispy. For ultimate decadence spread a thick layer of almond/macadamia nut butter and enjoy.

Ingredients

• 100g cake flour
• 100g almond flour
• 1 tsp bicarbonate of soda 
• 3/4 tsp cinnamon
• Pinch of salt 
• 4 medium ripe bananas
• 20g unsalted butter
• 100g brown sugar
• 2 large eggs
• 1 tsp vanilla paste/extract
• 50-100g pecans 

Method

*pre-heat oven to 180 degree celsius*

1. Combine sieved cake flour, bicarb of soda, cinnamon and salt in a bowl. 
2. In a separate bowl, using a fork, mash the bananas until they resemble a chunky paste.
3. Add the almond flour to the mashed banana and mix.
4. Whisk the melted butter, sugar, eggs and vanilla together and add to the banana until combined.
5. Add the dry ingredients in 3 parts, stirring gently until all ingredients are just combined. 
6. Chop the pecan nuts and stir into batter. I like to keep them quite chunky to fully enjoy the roasted flavor once baked.
7. Pour the batter into a greased medium size loaf pan and bake for about 65 minutes until golden brown  and crispy.
8. If the top gets too dark, cover in foil or turn down to 160 degrees Celsius.

*Storage tip: wrap the leftover loaf in cling wrap for up to 3 days and store in the fridge especially during summer months.

Happy baking B x