Firstly, apologies for our slacking of posting new exciting recipes. It has been quite hectic around here lately. With spring finally having arrived, spending time outside seems to have won priority over slaving away in the kitchen. But here is a recipe which is definitely a keeper. After having played around with multiple banana loaf recipes resulting in quite a few failures (somehow loaf cakes and myself are not friends, they either don’t rise, don’t have enough banana flavour, or I undercook them with the fear of having dry cake, subsequently breaking them upon removal from the tin), I finally managed to create a loaf which not only rose adequately but was also moist, perfectly bananaey and scrumptious :-). This one was also baked for the previously mentioned birthday festivities. It can be made up to a day in advance and turns out best if one uses overripe bananas for the ultimate banana flavour.
Banana Pecan Loaf