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Banana and Pecan Bread

Dietary Requirements
Difficulty Level
10-12
Serving size
20 mins
Prep time
55 mins
Duration

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!

 

Ingredients

For the loaf cake base

200g
softened butter, plus a little extra for greasing (switch for plant based to make dairy free)
200g
golden caster sugar
4
medium eggs
150g
self-raising flour
75g
ground almonds
1 tsp
baking powder
100ml
full fat milk or plant milk if making dairy free
2
small, very ripe bananas broken into small chunks
2 tsp
vanilla bean paste
60g
pecan nuts, finely chopped

For the Dulce de leche sauce

If you want to you can buy good quality caramel or dulce de leche sauce, or for a quick easy homemade sauce make the following in advance.
Get a can of sweetened condensed milk (I use the carnation one) and then remove the label from the can. You can get a vegan version of this too if you want it to be dairy free.
Fill a deep medium saucepan with water. Bring to the boil. Carefully lower the can in the saucepan, making sure that the water is totally covering the can at all times. Top up the water frequently with boiling water from the kettle throughout the cooking process, simmering for 3 hours. Carefully remove the can from the boiling water.
Allow to cool completely before opening and using as a caramel to drizzle over the loaf. Warm gently in a microwave to allow pouring.

Instructions

Step 1

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.

Step 2

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.