Welcome back bananas! After almost a year at around $16/kilo following the devastation caused by Cyclone Yasi, bananas are now back in abundant supply, and currently selling for around $3-4/kilo.
To celebrate, I’m sharing my favourite banana recipe with you. It’s basically Tessa Kiros’ banana bread recipe, with pecans added, and a few other slight changes. I’ve been making it for my son now since he was 1, although I now leave out the pecans when making it for his school lunch box.
If you make this, you will never be able to eat bland banana bread from a cafe again.
- 125 g butter, softened
- 3/4 cup dark brown sugar
- 2 eggs
- 350 g – about 3 – ripe bananas, mashed
- 2 cups flour
- 2 teaspoons cinnamon powder
- 1 and half teaspoons baking powder
- 3/4 teaspoon bicarb soda, dissolved in 3 tablespoons warm milk
- 3/4 cup chopped pecans
Preheat oven to 180c. Grease and line a standard size loaf tin.
Do your prep: mash the bananas and set aside. Sift the flour and baking powder in a bowl and add the cinnamon, set aside. Chop the pecans and set aside. Have the eggs, and the milk and bicarb mixture ready to go.
In an electric mixer, cream the butter and sugar together until light and fluffy. Add the eggs, mixing until combined, then the banana. Mix well. Add the flour mixture and milk, and fold in until combined. Fold in the nuts.
Pour the mixture in the loaf tin and even out on top a little. Bake for about 55 minutes. Insert a skewer into the middle. If it doesn’t come out clean, continue baking for another 5 or so minutes (you might have to do what I do here, and drop the temperature slightly to stop it burning on the bottom)
Cool on a rack, and preferably serve while warm