∬ summer?

us Brits love talking about the weather!

we should be used to how changeable it can be

sunshine one day, rain the next

hailstones the size of peas

gales to lift you off your feet

the sun has been rather shy so far

but we wanted a little tropical taste

so here's an oldie tweaked for inclement June

banana pecan loaf with a coconut top

you will need ....

3 medium sized ripe bananas ~ mashed

75g sugar

75g butter

175g self raising flour

2 eggs

half a teaspoon of bicarbonate of soda

a pinch of salt

a generous handful of pecan nuts

coconut for sprinkling

preheat the oven to 180c/ gas 4

line a loaf tin with greaseproof paper

cream together the butter and sugar until light

and fluffy

beat in the eggs one at a time

mixing well between each one

stir in the mashed bananas and pecans

fold through the flour, salt and bicarb

and pour into the loaf tin

sprinkle on the coconut and make a sort of

tent with the excess greaseproof to stop 

the top from burning

bake for one to one and a half hours

{test with a skewer for doneness}

this loaf can be eaten when cooled the same day

but it tastes better the next day if you can wait!