Feed Your Family Daily Competitions

Halogen baked Pecan & Raisin Banana Bread

Banana Bread is a staple in my house as it's such an easy one to whip up when your wanting something sweet and savoury at the same time. I love this combination of fruit and nuts
and its lovely toasted with some butter but its equally delicious on its own. The step by step guide will help you if you have never attempted one on your own. Its a great one for the kids to be involved with too. Why not have a try and let us know how you got on in the comments below.

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Yields12 Servings
Prep Time10 minsCook Time45 minsTotal Time55 mins

 5 Over ripe bananas
 125 g Butter
 2 Eggs
 2 tbsp Honey
 300 g S.R. Flour
 50 g Raisins
 50 g Pecans chopped
 1 tbsp Cinnamon
 50 g Oats
 ½ tsp Baking powder
 1 tsp Vanilla extract

1

Cream the softened butter by mixing with a spoon till it's smooth

2

Add the eggs and beat them together with the butter

3

Combine till smooth

4

Peel the bananas and add them to the bowl

5

Mash them down with a fork but don't worry about getting them smooth-a few lumps of banana are fine.

6

Add the honey and stir till everything is combined...Again don't worry about any lumps

7

Add the flour and baking powder

8

Fold the flour and b. powder into the butter mix

9

Add the cinnamon,pecans raisins and vanilla and continue folding

10

Add the oats and stir till everything is combined

11

Line a loaf tin with greaseproof paper and transfer the mix into this. Scatter over some more oats

12

Bake at 175° for 45-55 mns or until a skewer comes out dry. You may need to cover with baking paper after 20mns to stop the top browning too much

13

Remove from the oven and allow to cool before slicing

14

If you don't have a loaf tin you can do individual cupcakes

15

Bake at 175°for 30-35mns-again cover halfway through to prevent burning the tops.

16

serve warm with a cuppa.

Ingredients

 5 Over ripe bananas
 125 g Butter
 2 Eggs
 2 tbsp Honey
 300 g S.R. Flour
 50 g Raisins
 50 g Pecans chopped
 1 tbsp Cinnamon
 50 g Oats
 ½ tsp Baking powder
 1 tsp Vanilla extract

Directions

1

Cream the softened butter by mixing with a spoon till it's smooth

2

Add the eggs and beat them together with the butter

3

Combine till smooth

4

Peel the bananas and add them to the bowl

5

Mash them down with a fork but don't worry about getting them smooth-a few lumps of banana are fine.

6

Add the honey and stir till everything is combined...Again don't worry about any lumps

7

Add the flour and baking powder

8

Fold the flour and b. powder into the butter mix

9

Add the cinnamon,pecans raisins and vanilla and continue folding

10

Add the oats and stir till everything is combined

11

Line a loaf tin with greaseproof paper and transfer the mix into this. Scatter over some more oats

12

Bake at 175° for 45-55 mns or until a skewer comes out dry. You may need to cover with baking paper after 20mns to stop the top browning too much

13

Remove from the oven and allow to cool before slicing

14

If you don't have a loaf tin you can do individual cupcakes

15

Bake at 175°for 30-35mns-again cover halfway through to prevent burning the tops.

16

serve warm with a cuppa.

Halogen baked Pecan & Raisin Banana Bread

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