Crunchy Pecan Topped Banana Bread Recipe | Cupcake Jemma

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides healthy fats and a subtle flavor.

chopped pecans

💰Cheaper: chopped walnuts

Walnuts are often less expensive and provide a similar crunch.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and offers a lower glycemic index.

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds fiber and nutrients.

Peel the overripe bananas and add them to a bowl.

Add 1 teaspoon of vanilla extract to the bananas.

Using a potato masher, mash the bananas until smooth.

In a separate bowl, beat together 150 g of softened unsalted butter, 140 g of light brown sugar, and 60 g of dark brown sugar until pale and fluffy.

Add 2 large free range eggs one by one, mixing well between each addition.

Add the mashed bananas to the mixture and mix for about 30 seconds, noting that it may look curdled.

Sift 190 g of plain flour into the mixture and add 1 teaspoon of bicarbonate of soda, 1 teaspoon of cinnamon, and a generous pinch of cloves.

Fold the dry ingredients into the wet mixture gently until just combined.

Grease and line an 8-inch loaf tin, then pour the batter into the tin and level it off with a spatula.

Sprinkle about 60 g of roughly chopped pecans on top of the batter.

Mix 1 tablespoon of demera sugar with about 1/4 teaspoon of cinnamon and sprinkle that mixture on top as well.

Bake in the oven at 170°C for 45 to 50 minutes, checking with a skewer for doneness.

Once baked, allow the banana bread to cool before carefully peeling off the greaseproof paper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens