It's Random Recipe time again! Initially I thought there was no random recipes for Sep as Dom enticingly promised us a special one-off project but as it was delayed he decided to host a sweet round of random recipes. Hallelujah!! It's his birthday month (and mine) so he wanted to be showered with sweet treats. I randomly selected a book from my groaning bookcase and pulled up this lovely British Baking book by Peyton and Byrne. I've not used this in a long time so was pleased to make something from it.
I randomly opened the book and got this recipe for banana nut bread. Initially I was disappointed as I wanted to make something really sweet or amazing but it's the random recipe card so can't complain. At least it's not macarons!! The recipe is simple and straightforward and what I like most about it is the simplicity of it. Don't be fooled by this unassuming looking loaf - it was absolutely delicious and smelt amazing in the oven. The introduction in the book says "the banana flavour is particularly intense in this simple bread recipe and there are no added spices to complicate the taste". I completely agree. I forgot to add a sprinkling of caster sugar on top before baking to give it a crispy top but it was lovely all the same.
So Happy Birthday Dom and thanks for hosting Random Recipes this month!
I added a lot more nuts than the original recipe and it worked fine
100g pecans (original recipe 40g)
200g plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
125g unsalted butter
200g light brown sugar
3-4 ripe bananas, mashed
1 teaspoon vanilla extract
3 tablespoon caster sugar for sprinkling
- Preheat oven to 180C.
- Toast the pecans in the oven then roughly chop them.
- Turn the oven down to 170C.
- Melt the butter in a saucepan (or microwave) then pour into a separate bowl and whisk in the brown sugar.
- Add the eggs one at at ime, mixing well after each addition.
- Add the mashed bananas, then buttermilk, then vanilla.
- Finally stir in the flour and chopped, toasted pecans.
- Pour into a baking tin and sprinkle with caster sugar if using.
- Bake for 35-45 minutes or until a skewer inserted into the centre comes out clean.
- Allow to cool for 10 minutes before turning out to a wire rack to cool completely.