I love banana bread. It is a versatile bread that’s more like a cake. You can have it for breakfast – toasted with a bit of cream cheese spread over it or as a tasty snack.

Recently, I received the latest Leon cookbook – Baking and Puddings as a gift and came across their version.  I had to give it a go!

In the past, I have generally gone for a straight up banana bread, no additions like nuts or chocolate, but I was intrigued with the inclusion of pecans in this recipe.

pecans

ingredients

You should always use ripe bananas in a banana bread. Under-ripe ones just wouldn’t taste right.

bananas

This recipe uses spelt flour, which gives the bread a really nice hearty texture.

Banana bread batter

This recipe recommends slicing a banana in half, lengthwise, and placing it on top of the batter just before it goes in the oven. As the bread bakes, the banana sinks to the middle.

fresh out of the oven

sliced banana bread

I have to say, this is the best banana bread recipe I have come across. The whole banana running through the middle of the bread added more banana flavour and texture and the addition of pecan nuts gave the bread a slight maple-y flavour.

This recipe will definitely be in heavy rotation in our house. YUM!

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