Banana bread with sultanas and pecans
Banana bread with sultanas and pecans
by Sam Linsell
This delicious banana bread recipe is made better with the inclusion of pecan nuts and golden sultanas. Achieving the perfect banana flavour is key, so be sure to use very ripe bananas that are almost overripe. Don't forget to top it off with the mixture of pecans, sugar and sea salt flakes, providing a delicious crunchy texture that elevates this banana bread.
Recipe – makes one loaf
Banana bread:
55gm (1/4 cup) salted butter (soft and at room temp)
180gms (3/4 cup) sugar
2 large free-range eggs
1 tsp vanilla extract (or essence)
4 large ripe bananas roughly mashed
130gms (3/4 cup) golden sultanas
50-60gms (1/4 cup) pecans, roughly chopped
200gms (3/4 cup) flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Topping:
One handful (approx. ¼ cup) chopped pecans
2 Tbsp Coconut sugar or 1 ½ Tbs dark brown sugar (muscovado or demerara)
¾ tsp flaky se salt (Maldon)
Preheat the oven to 180C or 350 F
Line a 22 x 12cm loaf tin with baking paper.
Using an electric whisk or stand mixer, cream the butter and sugar until fluffy. Add the eggs one at a time ensuring they are fully mixed in before adding the next one.
Add the vanilla, bananas, pecans, and sultanas and mix briefly to combine.
Sift all the dry ingredients and mix these in briefly to combine. Do not over mix.
Spread the batter into the loaf tin and sprinkle the topping ingredients over the surface of the banana bread.
Bake for 55 – 65 minutes until a knife comes out clean (if it’s a deep pan you may need to bake for a bit longer). Loosely cover the banana bread with tin foil from about 10 minutes into the baking time to prevent it from over browning. This will vary depending on your oven.
Serve this bread slightly warm out of the oven, with lashings of salty butter melting in.