There is a telltale that my monkeys are under the weather: they will loose their legendary appetite. And I know they’re on the mend when they will only eat banana bread. So here the recipe for your monkeys. No need for a doctor’s prescription, all ingredients are over the counter !
- 240g flour
- 1 1/2 teaspoon baking powder
- 50g butter + 20g
- 150g muscovado sugar + 2 tablespoons
- 1 egg
- 1/4 cup light cream ( I used coconut milk as I had leftover from another recipe )
- 3 to 4 ripe bananas
- 1 cup pecan halves
- Pinch of salt
- Preheat the oven to 180 C / 350 F
- Take the butter out of the fridge in advance as you’ll need it soft for the batter.
- Optional : Caramelize the pecans. Prepare a sheet of parchment paper. Combine the 2 tablespoons sugar with 1 tablespoon water in a small saucepan and set over medium heat. When the mixture starts to simmer, let it caramelize for a minute, add the salt and butter, and let melt. When the mixture simmers again, cook for one more minute, add the pecans, and cook for an additional minute, stirring continuously to coat. Dump onto the prepared sheet of paper and spread the nuts out in a single layer. Let it cool.
- Put the bananas, in their skin, on a baking tray in the oven for 10 to 15 minutes until the skin is dark. Be careful they can leak, so make sure your tray is covered with foil, to keep it clean. Peel the bananas and mash them. Set aside. This is a step you can also skip if you’re in a hurry but it enhances the banana flavor. It is all the more important if the bananas are not fully ripe.
- For the batter, start by mixing the flour and baking powder in a small bowl and set aside. Cream the butter and sugar together in another bowl. You want to get a smooth mix. Add the egg then the banana puree and the cream, making sure to mix well between each ingredient. Lastly, fold in the flour mixture.
- Fold in the pecans by hand using a spatula, pour the batter into the mold.
- Bake for about 50 minutes, until the top is set and a knife inserted in the center comes out clean. Transfer to a rack to cool for 5 minutes, remove the loaf from the pan, and let cool on the rack. Serve slightly warm or at room temperature.
What is muscovado sugar ? It is a kind of partially refined to unrefined sugar with strong molasses content and flavor (thank you Wikipedia). If you don’t have it in your pantry go for brown sugar.
The core of the recipe comes from the foodblog Chocolate and Zucchini, with a few twists coming from a friend’s recipe.