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Ingredients
100g Sultanas Brandy - enough to cover sultanas for soaking 175g Plain flour 2 tspns Baking powder 1/2 tspn Bicarbonate of soda 1/2 tspn Salt 125g Softened butter 150g Sugar 2 Large eggs 300g Ripened banana - mashed 60g Toasted pecan nuts - chopped* 1 tspn Vanilla extract 23x13x7cm loaf tin - prepare by either lining with baking paper, or coating with butter and then breadcrumbs. * To toast pecan nuts, put in oven @ 150C (fan) for 10 mins
Method
1. In a small bowl, cover the sultanas with brandy. Cover with cling film and leave to soak for a Minimum of 2 hours, but ideally overnight - drain prior to use. Note - the left over brandy is sweet and yummy! 2. Preheat oven to 170C (fan 160C) or gas Mark 3. 3. With a wooden spoon, combine well the flour, baking powder, bicarbonate of soda and salt in a mixing bowl. 4. In a large bowl gently beat together the softened butter and sugar until thoroughly mixed. Gently beat in the eggs one at a time, followed by the mashed bananas. 5. With a wooden or silicone spoon stir in the nuts, sultanas and vanilla extract. 6. Add the flour mixture one third at a time, stirring each part in well, until incorporated. 7. Put the mixture into the prepared loaf tin and tap it down making sure it is even and flat. 8. Bake in the middle of the oven for 1 to 1 and a 1/4 hours. When it's cooked, a toothpick inserted into the middle of the loaf, should come out cleanish. 9. Leave the tin to cool on a rack, then tip out the loaf. 10. Slice and serve once cold.
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