Batch-bake this moist, spiced, nutty bread, then eat what you can for breakfast, brunch or tea and freeze the rest.
Ingredients
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6 very ripe bananas
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125ml/4½fl oz vegetable oil
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115g/4oz butter, softened, plus extra for greasing
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335g/11½oz caster sugar
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4 free-range eggs
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450g/1lb plain flour
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2 tsp baking powder
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1 tbsp ground cinnamon
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1 tsp ground cloves
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½ tsp salt
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225g/8oz raisins
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225g/8oz pecans
Preparation method
- Preheat the oven to 200C/400F/Gas 6. Grease and line two medium (or three small) loaf tins.
- Mash the bananas and vegetable oil together in a bowl and set aside.
- In a separate mixing bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs, one at a time, then stir in the mashed banana mixture until well combined.
- Mix the flour, baking powder, ground spices and salt together in another bowl and lightly fold into the banana mixture. Add the raisins and pecans and fold together lightly.
- Spoon the cake mixture into the loaf tins and bake in the oven for 1½ hours, or until risen and golden-brown. Check after one hour and reduce the oven temperature slightly if the loaves are browning too quickly on the top, or cover the loaves loosely with aluminium foil.
- Leave the banana bread to cool in the tins, then turn out and serve in thick slices.
Source: https://www.bbc.co.uk
