Ba­nana pe­can bread

Geraldton Guardian - - NEWS -

10 min­utes Prepa­ra­tion:

1 hour 15 min­utes


8 Serves: In­gre­di­ents

2 ½ cups self-rais­ing flour

1⁄3 cup caster su­gar

1 ½ cups des­ic­cated co­conut

½ cup chopped pecans

½ cup whole pecans ex­tra for dec­o­ra­tion

3 bananas,

2 chopped

2 eggs, lightly beaten

300ml milk

60g but­ter, melted


Sift flour into a large bowl.

Add su­gar, co­conut and chopped pecans.

Stir to com­bine. Com­bine chopped bananas, eggs, milk and but­ter in an­other bowl. Fold this mix­ture into dry in­gre­di­ents, a lit­tle at a time, un­til mix­ture is smooth.

Pour into a lightly greased loaf tin. Dec­o­rate top with sliced ba­nana and whole pecans. Bake for about 1 hour and 15 min­utes in 180C oven, or un­til skewer in­serted in cen­tre comes out clean. Al­low to cool for about 10 min­utes be­fore turn­ing onto wire rack.

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