Banana Bread is one of my favourite things to bake – it’s so quick and easy to make and is absolutely delicious. It was one of the things I really craved when I was pregnant and at one point I think I was baking a loaf a day! Our recipe below includes Pecans but I sometimes use chopped dark chocolate instead. Or, why not make it really indulgent and use both!
For the cake:
● 200 g butter, plus extra for greasing the tin
● 400 g plain flour, plus extra for the tin
● 2 tsps baking powder
● 4 ripe bananas
● 75 ml maple syrup
● 25 – 50 ml milk (optional)
● 150 g caster sugar
● 4 large eggs
● 75 g. pecan nuts, roughly chopped
For the topping and icing (optional)
● 25g pecan nuts, roughly chopped
● 200 ml double cream
● 125 ml. maple syrup
● Preheat your oven to 170 centigrade/150 fan/gas mark 3.
● Grease and flour a 23 cm. / 9 inch springform cake tin, loaf tin or put muffin cases into a muffin tin.
● Roughly chop the bananas. Pop into a blender and add the 75 ml. of maple syrup, blend to a smooth paste.
● In a large bowl, cream the butter and sugar, until pale and fluffy. Gradually add the beaten eggs, beating well between each addition.
● Next add the flour, baking powder, banana mix and nuts, carefully folding in. If the mixture seems a little stiff or sticky, add a little milk.
● Spoon the mixture into the tin/ muffin cases. If making the cake gently bang the tin on the work top a couple of times to level the mix. Scatter the nuts over the top.
● If making the cake, bake for 45 – 60 minutes, it is ready when golden brown and a skewer inserted in the centre comes out clean. If making the muffins, have the temperature at 180 degrees and bake for 20 minutes.
● Once cooked leave the cake/ muffins for 10 minutes then turn onto a wire rack to cool. Topping
● Bring the cream and the maple syrup to the boil and continue to boil for 3 – 5 minutes, until the mixture has slightly thickened.
● Allow to go completely cold before icing the cake / muffins.
● Sprinkle chopped pecan nuts over the top of the icing.
Looks yummy! And I have bananas ripening on the counter………
Looks delicious! Thanks for sharing!
Thought your oven temps. were interesting. I’m in Texas, in USA. I’m not sure I would have learned to cook with having 3 settings for the oven. LOL Gas Mask 3 really got me. We just use say 350 F. . I’ll have to see if I can convert to our measurements. Thank you!
I think ovens actually go up to Gas Mark 9 although I couldn’t say for certain as I’ve now got a fan oven that uses degrees Celsius! You might find this conversion chart helpful https://www.theguardian.com/lifeandstyle/2007/nov/24/foodanddrink.baking6 🙂
Any ideas gratefully received for using up figs. I have so many. Made jam, cake, fig rolls already. Any other ideas please.
We just did a post yesterday… https://bustleandsew.com/recipes/10-sweet-savoury-fig-recipes/
Hope you find something you like the look of! 🙂
Could you please translate this into USA inch, cup, etc. measurements? Could you please email that to me as well? This sounds so delicious! Thank you. Bernice
Hi Bernice-so pleased you like the recipe. If you google you’ll find conversion tables readily available for free online. Happy baking! xx
I am in Colorado and also do not understand your measurements. But adding chocolate sounds Devine to this recipe! We have bags of chocolate chips to use here. I do add Maple Extract sometimes and not Vanilla Extract. Extracts are more intense than a Flavoring and I buy this at a local Spice Shop and not at a grocery store. I’ll look up these measurement conversions to try this! Thanks!!