Wednesdays is my baking day and since the recipe for lemonies seemed to go down pretty well the other week, today I’m going to share another Vicarage favourite bake. I’ve adapted the recipe from one in an Aussie cookbook sent to me by my oldest friend, who now lives in Sydney.
Wildwoman is a big foodie and thought I should would enjoy Bill’s food, which I did, very much. This cake has become a staple in our house, where we always seem to have some overripe bananas attracting fruit flies in the corner of the kitchen.
If you have a kitchen mixer, like a Kenwood chef, this is extra easy, but it should be just as simple with an electric mixer, or even to do by hand. Both versions are great. The pecans seem to almost caramelise as they bake, so I think it’s my favourite. But there’s also something about chocolate and bananas…
Choc Chip or Pecan Banana Loaf
250g/8oz self raising flour
250g/8oz caster sugar
125g/4oz soft margarine
4 ripe bananas
1 teaspoon vanilla essence
150-200g/4-6oz chocolate chips or 100-150g/3-5oz chopped pecans
Plop everything in your mixer, or a bowl, and mix together. The batter doesn’t need to look too smooth – mine always look pretty lumpy. If your bananas are not very ripe at all, you should probably mush them up separately with a fork first. Then pop the mix into a lined (I use a nifty pre-cut reusable silicone liner) 2lb loaf tin.
Bake for 1hr-1hr15mins in your oven at 180ºC (Gas 4, Fan 170ºC). When it’s done, it will be firm to the touch and a skewer should come out pretty clean. Leave it to cool in the tin. This cake keeps really well, if you can manage not to eat it.
Here’s last week’s Pecan Banana loaf, which was popular with both the family and the gang at Cake and Chat.