Banana & pecan bread
SERVES 8
For the sponge
200g softened butter, at room temperature, plus a little extra for greasing
100g golden caster sugar
75g light muscovado sugar 4 free-range eggs
150g self-raising flour
75g ground almonds
1tsp baking powder
100ml full fat milk
2 small very ripe bananas, broken into small chunks
2tsp vanilla bean paste
100g pecan nuts, finely chopped
For the toppings (optional)
A handful of banana chips
A handful of whole pecans Shop-bought caramel, toffee or dulce de late sauce, or a 397g tin of sweetened condensed milk, using the method in step 1 1 For the homemade easy caramel sauce, fill a deep medium saucepan with water. Bring to the boil. Carefully lower the tin in the saucepan, making sure that the water is totally covering the tin at all times (you can put a weight on the top to hold down, I use my tin of baking beans in a silicone glove). Top up the water frequently with boiling water from the kettle throughout the cooking process, simmering for three hours.
2 Carefully remove the tin 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.
3 For the banana loaf, preheat the oven to 160°C/gas Mark 3. Grease, base and side-line a large 900g (2lb) loaf tin.
4 Beat the butter, vanilla and sugars until light and fluffy on medium speed for a couple of minutes. Add the banana pieces and beat with a stand mixer with paddle attachment, electric hand whisk or a wooden spoon into the sugar until combined. Add the ground almonds and beat on slow to mix.
5 Add the eggs, one at a time, and slowly mix until each one is combined. Scrape the bowl down as needed.
6 Add the milk, flour and baking powder and gently mix on slow until you have a smooth batter, then add the pecan pieces and give a gentle slow mix for a few seconds to distribute.
7 Pour the mixture into the tin and bake for 45-55 minutes until golden, risen and a skewer or sharp knife comes out clean from the centre. Cool in the tin for 10 minutes, then lift out.
8 Slice and serve, or stud with more pecans, banana chips and caramel sauce.