Banana and Pecan Loaf

The summer of 2010, I have one and a half hours before I am seriously at risk of missing my train and hence missing my connecting train and hence missing my connecting bus to Sorento, but what am I doing? I'm taking cocoa out of the cupboard and bananas out of the fruit bowl to start making a cake that needs 1hour 15mins to bake. However, do not fear reader, as all ends well. Jinghan does not miss her train and the cake is absolutely delicious.

Recipe from Jules Stranbridge’s novel Sugar and Spice, published in 2009 by Little Black Dress, an imprint of Headline Publishing Group.

Notes:

You can use walnuts instead of pecans, if you prefer. To make it really special replace 50g four with good quality cocoa powder and some chocolate chunks on top.

Ingredients:

• 175g plain flour
• 2 teaspoons baking powder
• ½ teaspoon bicarbonate soda
• ½ teaspoon salt
• 125g unsalted melted butter
• 150g soft dark brown sugar
• 2 large eggs
• 4 small ripe bananas
• 75g pecans
• 100g sultanas
• 1 teaspoon vanilla extract
• demera sugar for topping

Method:

Preheat oven to 170°C (fanforced: 150°C). Line a 23x13x7cm loaf tin. Put flour, baking powder, bicarbonate soda and salt into a bowl and combine well. In a separate bowl beat melted butter and sugar together then beat eggs in one at a time. Add mashed bananas. With a wooden spoon, stir in pecans, sultanas and vanilla extract. Add flour mixture a third at a time, stirring well each time. Sprinkle a generous helping of demera sugar on top for a crunchy topping. Put into tin and bake in oven for 1-1:15hour leave in the tin on a rack to cool. 

Jinghan Says: 

This cake is just as good round as it is in the shape of a loaf. Adding cocoa is absolutely delicious. (Actually I haven't ever made it without cocoa.) And don't be shy with the demera sugar.