Banana and Pecan Nut Bread from Rhodes Around Britain by Gary Rhodes
This can be served as an afternoon teacake, or eats very well with clotted cream and warm Chocolate Sauce as a pudding.
Ingredients
- A pinch of salt
- 175 g (6 oz) caster sugar
- 3 large ripe bananas
- 225 g (8 oz) self-raising flour
- 2 tablespoons golden syrup
- 50 g (2 oz) pecan nuts
- 100 g (4 oz) unsalted butter, softened
- 2 eggs
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