Ingredients

Method

• 100 g pecans, roughly chopped
• 2 T sugar, plus 200 g
• 1 t cinnamon
• 1 T melted butter plus 125 g unsalted, softened butter
• 180 g cake flour
• 1 t baking powder
• 1 t bicarbonate of soda
• 1/4 t salt
• 2 free-range eggs, lightly beaten
• 3 ripe bananas medium, mashed well with a fork
• 125 ml buttermilk

Method

Ingredients

Preheat the oven to 170°C.

Grease a 23 x 13 cm loaf tin with butter and line with baking paper.

Mix the pecans, 2 T sugar, cinnamon and 1 T butter together and set aside.

Sift the flour, baking powder, bicarbonate of soda and salt together.

Using an electric mixer, beat the remaining butter and sugar until pale and fluffy. Add the eggs and beat well.

Add the mashed bananas to the butter-and-egg mixture and stir. Slowly add the fl our mixture to the wet mixture, alternating with the buttermilk. Beat well after each addition.

Pour the mixture into the tin and top with the pecan mix (the nuts will sink to the middle of the loaf ).

Bake for 55 minutes or until the top of the bread is fi rm and a skewer inserted comes out clean.