Monday, 18 June 2012

∬ 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!

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