A perfect banana bread recipe, excellent when life gives you too many bananas.
I often spend my weekends up at 6am standing behind a cordoned-off muddy path. I get very cold waiting for my muddy other half to come running over a finish line, wet, cold and hungry for something sugary – and that’s just me! Running-widowing has it’s perks, however. As soon as I watch my boy set off on his long half-marathons, myself and his mum then immediately hunt down a slice of cake, some warmth to our hands and feet, and a piping hot coffee. I discovered quite possibly the best banana loaf I’ve ever eaten on one such race and I’ve been dreaming of it ever since.
Inspired by a high-street coffee chain (*ahem-Costa*), I have been testing what I think is quite possibly the most perfect banana bread recipe I have ever made. Topped generously with sweet pecans, chewy banana pieces, maple syrup, and a very *moist* banana sponge that goes down perfectly with a hot cappuccino. This makes an excellent weekend post-race pick-me-up. Even if you haven’t necessarily run the race yourself. Spectating is a sport in itself, you know!
I’ve been rescuing the blackened bananas at my office kitchen for weeks and plunging them into my freezer ready for this recipe. Food waste is serious business, so this is obviously a wonderful way to use up poor old forgotten bananas. Just defrost them in the microwave for 3-4 minutes and they’ll be ready to go!
Here’s what you’ll need for one loaf:
Perfect Banana Bread Recipe
- 225 grams self-raising flour
- 100 grams pecan nuts chopped
- 100 grams dried banana slices
- 75 grams unsalted butter softened
- 75 grams caster sugar
- 3 over-ripe bananas mashed
- 2 eggs
- 1 tbsp Canadian maple syrup
- 1 tsp vanilla paste
- 1 tbsp baking powder
- A few whole pecans and banana to decorate
Weigh out your ingredients first and line a 2lb loaf tin with non-stick paper, butter and flour. Preheat the oven to 160 degrees Celsius.
Add in the mashed banana, eggs, vanilla, and maple syrup and whisk again for 2 minutes.
Cream the butter and eggs into a large mixing bowl with an electric whisk until pale.
Sift in the flower and baking powder. Before stirring in, add the sliced dried bananas, chopped pecans and fold in gently, until just combined.
Pour into the loaf tin and bake in the centre of the oven for 50-55 minutes until you can stick a skewer all the way through and pull it out clean.
Turn it out onto a plate to cool and place on more dried banana sliced, whole pecans on top and drizzle over, maple syrup. Serve in generous slices.