Banana and Pecan Bread
This recipe is to die for. In my opinion, no baker’s arsenal is complete without a banana bread recipe and I love this one. Studded with pecans and made a little more special with the addition of a good drizzle of caramel sauce, I hope you will love it as much as I do!
For the loaf cake base
For the Dulce de leche sauce
Heat oven to 160C/140C fan/gas 3.
In the stand mixer bowl with the paddle attachment, beat the butter, vanilla and sugar until light and fluffy on medium speed for a couple of minutes.
Add the banana pieces and beat into the sugar mix on slow until combined.
Add the ground almonds, beat on slow to mix.
Now add the eggs, one at a time and slowly mix until each one is combined.
Scrape the bowl down.
Add the milk, flour and baking powder and gently mix on slow until you have a nice batter.
Lastly, drop in the pecan pieces and give a gently slow mix for a few seconds to distribute.
Pour into the tin and bake for approx 45-55 mins until golden, risen and a skewer or sharp knife comes out clean from the centre.
Cool in the tin, then lift out.
Slice and serve, or stud with more pecans, banana chips and caramel sauce.