Butterscotch Pecan Banana Loaf

Equipment

• Oven
• Loaf Pan

Ingredients

• 175g (6oz) plain flour, sifted
• 2 tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp salt
• 175g (6oz) light muscovado sugar
• 2 large eggs
• 3 medium-size ripe bananas, mashed
• 150g carton natural yogurt
• 150g bar butterscotch chocolate, roughly chopped
• 100g (3½oz) pecan nuts, chopped
• 1–2 tbsp demerara sugar

Instructions

1. 1Preheat the oven to 170 degrees Celsius (150 degrees Celsius fan). Grease a 1.4-kilogram loaf tin and line the bottom and sides with parchment paper.
2. 2Whisk the sifted plain flour, baking powder, bicarbonate of soda, and salt together in a large mixing bowl. Proper whisking prevents dense pockets of baking soda in the final bake.
3. 3Combine the light muscovado sugar and eggs in a separate bowl. Beat the mixture with an electric hand whisk until pale and fluffy. This incorporates air for a lighter loaf.
4. 4Gently fold the mashed bananas, natural yogurt, chopped butterscotch chocolate, and 50 grams of the chopped pecans into the egg mixture. Stir in the dry flour mixture just until no dry streaks remain. Don't overmix, or the bread will become tough.
5. 5Transfer the batter into the prepared loaf tin and smooth the top with a spatula. Scatter the remaining chopped pecans and the demerara sugar evenly over the surface.
6. 6Bake for 1 hour, or until a wooden skewer inserted into the center of the loaf comes out clean. Let the bread cool completely in the tin on a wire rack before turning it out to slice.

Recipe Details