For the recipe Banana and Date Loaf
|50 g||Pecan Nuts -reserve 8 and chop the remainder|
|85 g||Dates chopped|
|115 g||Light Brown Sugar|
|225 g||Plain Flour (8 oz)|
|3||Dr. Oetker Baking Powder Sachets x 3 (3 tsp)|
|about 2.5 g||Mixed Spice (½ tsp)|
|115 g||Unsalted butter melted|
|5 ml||Dr. Oetker Madagascan Vanilla Extract (1 tsp)|
|200 ml||Natural Set Yoghurt|
|2||Medium Eggs (beaten)|
Preheat oven to 180°C/160°C Fan/ Gas 4, grease and base line a 2lb loaf tin.
Combine the chopped pecan nuts, dates and sugar in a small bowl, set aside.
Peel the bananas and mash in a bowl.
In a large mixing bowl sift together the flour, baking powder and mixed spice, add the sugar mixture.
Melt the butter then lightly beat it together with the yogurt, egg and vanilla extract.
Add the yogurt mixture to the dry ingredients, beat well, then add the mashed bananas, carefully fold in, do not over mix.
Place the banana bread mixture into the loaf tin, decorate with remaining pecan halves and bake in the oven for 50 – 60 minutes.
Once cooked leave in tin for 5 minutes and then remove and place on a cooling rack.
When baking it is better to have very ripe bananas as these have a stronger flavour and make a moister loaf.
|Per Serving||Per 100 g / ml|
|Fat||16.92 g||13.22 g|
|Carbohydrate||44.66 g||34.89 g|
|Protein||9.01 g||7.04 g|