Thursday, 2 September 2010
mmm . . . mmm . . . mmm . . . This was my ABSOLUTELY favourite kind of day . . .
An "I've bought too many bananas and they are not getting eaten up before they've turned all spotty!" kind of day.
A "Let's turn the oven on and crack out the whisk and bowls!" kind of a day.
A "Let's turn up the volumn on the banana bread, and stretch what I can do with it!" kind of day.
A "Scrummy, toffee, nutty, fudgily moreish banana bread!" kind of day.
Got bananas??? This could be YOUR kind of day!
*Fudgy Banana Nut Loaf*
Cuts into 10 slices
A super moist and fudgy banana loaf chock full of pecans and chewy toffee bits. Very scrummy!
20 chewy toffees, unwrapped and cut into bits
2 ripe bananas, peeled and mashed (Approx. 8 ounces)
2 medium eggs, beaten
4 ounces of butter melted (1/2 cup)
4 ounces greek yoghurt (1/2 cup)
1/2 tsp rum extract
1/2 tsp vanilla extract
4 ounces light muscovado sugar (1/2 cup packed)
200g of self raising flour (a scant 2 cups)
1/2 tsp baking powder
100g of toasted pecan nuts coarsely chopped (1 cup)
Preheat the oven to 160*C/325*F/ gas mark 3. Butter and line an 8 by 3 inch loaf pan. Set aside.
Mash the bananas in a bowl. Beat in the eggs, butter, yoghurt and extracts. Mix well. Stir in the sugar. Whisk together the flour and baking powder. Fold into the liquid mixture along with the 2/3 of the pecan nuts and 1/2 of the toffee bits. Spoon into the prepared pan and level the top. Sprinkle the remaining nuts and toffees over top.
Bake for 55 to 60 minutes, until well risen and the top feels springy. Remove from the oven and allow to cool in the tin on a wire rack. Once cool, peel off the paper and cut into slices to serve.