I fell back in love with banana bread over a lazy Sunday morning brunch with my two boys. We decided to give Mum some peace and headed into one of our favourite local cafes ‘The Brentwood Kitchen’. The boys love the pancakes there . I fancied something different for a change and decided on a warm banana bread with Nutella . It was delicious. That spurred me on to develop my own recipe.
The one thing that slowed me down with receipe development is that my family love bananas and they never last long enough in the house to get nice, ripe, brown and spotty which is what you want for this recipe. I ended up having to hide them!
A warm slice of banana bread slathered in Nutella is delicious but I also like to drizzle over some caramel sauce as a lovely alternative. It goes brilliantly with the pecans in this recipe.
Ingredients:
285g plain flour
1 tsp bicarbonate of soda
½ tsp salt
110g butter, plus extra for greasing
225g caster sugar
2 large eggs
4 very ripe and mashed bananas
85ml buttermilk
1 tsp vanilla extract
50g chopped pecan nuts
50g choc Chips
Method:
1 Preheat the oven to 180c/160c Fan.
2 Mash up the bananas to a paste consistency.
3 Combine the flour, bicarbonate of soda, pecans, choc chips and salt into a large mixing bowl.
4 In a stand mixer or another bowl, cream the butter and sugar together until light and pale.
5 Add the eggs, bananas, buttermilk and vanilla extract to the butter and sugar mixture and mix until well combined.
6 Fold in the flour mixture gently until just combined.
7 Grease a 2lb loaf tin and pour the cake mixture into it.
8 Bake for about an hour until golden-brown and if you insert a skewer it comes out clean.
9 Remove from the oven and allow to cool in the tin for a few minutes.
10 Turn out onto a wire rack and allow to cool. Serve warm or cold with a drizzle of caramel sauce or spread with Nutella .
- 285g plain flour
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 110g butter, plus extra for greasing
- 225g caster sugar
- 2 large eggs
- 4 very ripe and mashed bananas
- 85ml buttermilk
- 1 tsp vanilla extract
- 50g chopped pecan nuts
- 50g choc Chips
- Preheat the oven to 180c/160c Fan.
- Mash up the bananas to a paste consistency.
- Combine the flour, bicarbonate of soda, pecans, choc chips and salt into a large mixing bowl.
- In a stand mixer or another bowl, cream the butter and sugar together until light and pale.
- Add the eggs, bananas, buttermilk and vanilla extract to the butter and sugar mixture and mix until well combined.
- Fold in the flour mixture gently until just combined.
- Grease a 2lb loaf tin and pour the cake mixture into it.
- Bake for about an hour until golden-brown and if you insert a skewer it comes out clean.
- Remove from the oven and allow to cool in the tin for a few minutes.
- Turn out onto a wire rack and allow to cool. Serve warm or cold with a drizzle of caramel sauce or spread with Nutella .