About this recipe:This recipe brings together the perfect combination of roasted pecans and ripe bananas. It's sweet, fruity, nutty and very hearty. Serve thickly sliced for dessert, afternoon tea, elevenses or pop into packed lunches.
80g chopped pecans
200g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1/4 teaspoon salt
340g very ripe, mashed bananas
200g caster sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon coconut extract
2 tablespoons lemon juice
115g light butter, at room temperature
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Preheat oven to 140 C / Gas 1. Spread the pecans onto a baking tray and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the nuts aside to cool to room temperature.
Raise the oven temperature to 180 C / Gas 4. Spray two mini loaf tins with oil spray.
Combine the toasted pecans, flour, bicarbonate of soda, baking powder and salt in a bowl. In a large bowl, mix the bananas, sugar, eggs, vanilla and coconut extracts, lemon juice and butter together with a fork or an electric mixer on low speed. Stir the flour mixture into the banana mixture and pour the batter into the prepared loaf tins, filling them about 3/4 full.
Bake in the preheated oven until a skewer inserted into the middle of a loaf comes out clean, about 30 minutes. Let the loaves cool in the tins for 5 minutes before turning out onto a rack to finish cooling. Wrap cooled loaves in cling film.
You can purchase coconut extract online. Alternatively, use more vanilla extract.
You can also use this recipe to make muffins, cupcakes or one loaf. Simply adjust the baking time accordingly.
If freezing, wrap in cling film and then add an additional layer of foil before storing the bags in an airtight freezer bag. They should keep in the freezer for 2 to 3 months.