Banana and Pecan loaf

One of my GBBO friends has asked me for a recipe to help use up over ripe bananas.
So here it is, my Mums recipe with a couple of tweaks.

For this recipe you will need:
4oz butter
7oz caster sugar
2 eggs
3 ripe bananas (if large just use two)
10oz plain flour
1 tsp baking powder
1/4 tsp salt
1-2oz chopped pecan nuts

Grease a 2lb loaf tin and pre heat your oven to 170 degrees C.
Cream the butter and sugar together until light and fluffy.
Whisk the eggs and then add to the creamed butter and sugar until smooth.
Mash bananas well and stir into the mixture until well combined.
Mix in nuts.
Sift in flour in a few separate batches and mix until flour has disappeared.
Beat mixture until glossy.
Pour mixture into loaf tin.
At this point I like to decorate with whole pecans and sprinkle with a teaspoon or two of caster sugar.
Place tin in the middle of your oven and bake for one hour.
Once a a skewer comes out of the middle of the loaf clean, remove from the oven and rest for five minutes before turning onto a cooling rack.

This loaf is great on it's own but makes a great pudding heated through in the microwave and then garnished with a large dollop of clotted cream ice cream.

I hope this helps Holly deal with future gluts of over ripe Bananas.

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Location:Living room