B&C
|Code BARRETT15
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Pecan banana loaf
Try our easy to make banana and pecan loaf - perfect for a filling yet nutty treat! Either dunk it in soup or coat with butter for an afternoon snack.
Perfect for that mid-afternoon slump when you need a bit of long-lasting energy to get through until dinner - this banana & pecan loaf is warming, tasty and will provide that slow release energy that we all need as the days start to get shorter and the weather colder!
Jump to: Ingredients | Method
Dairy free
3 Plant Points
Medium
Serves 12
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
- 150g dairy free margarine
- 150g self raising flour
- 150g caster sugar
- 1tsp baking powder
- 180g H&B ground almonds
- 3 eggs
- 3 ripe bananas, peeled and mashed
- 40g banana pecan pie trail mix
- Preheat an oven to 170c. Line and grease a loaf tin.
- Add the flour, baking powder, sugar and ground almonds to a food processor. Pulse the ingredients until well mixed.
- With the exception of the trail mix, add the remaining ingredients to the food processor and blitz until blended.
- Pour the mix into the greased loaf tin, smooth the top so that it's level and sprinkle over the trail mix.
- Cover the top of the bake with a buttered piece of parchment paper and then put the cake in the bottom of the oven.
- Remove parchment 1/2 way through cooking to avoid the banana and nut pieces getting too dark.
- Bake for up to an hour, but check after 50mins by inserticing a clean knife into the middle of the cake. When the knife can be withdrawn clean, remove the baked loaf from the oven and transfer to a wire cooling rack.
- When cooled down, but still warm, serve.
