Apple & pecan banana bread

Banana bread. I know it’s called bread but this will taste nothing like bread (although bread is also very nice). I got this recipe from Delicious magazine and it’s amazing. I think it has something to do with the fact that the apples are caramelized, and pretty much anything that is caramelized tastes great. Also, I’m just a really big fan of pecans so I couldn’t be happier. Eat your banana bread when it’s still warm with a little butter on top, you will thank me later. It could also be a great breakfast treat but I think that’s needless to say..

Serves 1 bread  / 30 min preparation / 75 min baking time / cooling down time about 90 min / in total 195 minutes

What you need

340 g plain flour, sifted
2 teaspoons cinnamon
3 teaspoons baking powder
155 g brown sugar
250 ml olive oil
3 eggs
1 teaspoon vanilla extract
625 ml squeezed bananas (about 6 bananas)
2 apples, peeled and diced
175 g pecans, toasted and chopped
2 tablespoons honey
20 g butter

On the side

butter

How it works

1. preheat the oven to 180 ˚C and lightly grease the bottom and the sides of a cake mold (11×30 cm);
2. Mix in a large bowl the flour, cinnamon, baking powder en a pinch of salt. Stir in the sugar;
3. Make a little hole in the middle and add in the oil, eggs and vanilla, mix until combined. Stir in the bananas;
4. Melt the butter in a pan and bake the apples with 2 tablespoons of sugar for about 5 minutes until caramelized;
5. Stir this into the banana bread mixture together with 125 g of the pecans;
6. Put the batter into the cake mold and top with the rest of the pecans and the honey;
7. Bake in the oven for about 1 hour and 20 minutes. Make sure to cover the cake with some tin foil after 1 hour so it won’t burn;
8. Let the cake cool down in the mold for 20 minutes;
9. Take out of the mold and let it cool on a wire reck;
10. Enjoy!