Banana, Date and Pecan Loaf Recipe

This moist banana loaf contains chunks of date and pecan nut. Serve slices of the loaf on their own or spread with butter.

Serves about 10.

200g (1 1/3 cups) self-raising flour
1/2 teaspoon bicarbonate of soda
120g butter, softened
152g (2/3 cup, firmly packed) brown sugar
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
260g (1 cup) mashed banana
2 large eggs (we use eggs with a minimum weight of 59g)
188g (3/4 cup) sour cream
160g (2/3 cup, very firmly packed) chopped dried dates
100g (3/4 cup) chopped pecans

Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).

You will need a loaf tin with base measurements of about 20.5cm x 10.5cm and a depth of about 5.5cm. Grease tin and line with baking paper.

In a small bowl, stir together self-raising flour and bicarbonate of soda.

Place butter, brown sugar, vanilla and mashed banana in a food processor. Process on medium speed for 2 minutes. Increase speed to high and process for about 1 minute, until the mixture is smooth and creamy.

Add eggs, sour cream, flour and bicarbonate of soda and process on medium speed for about 30 seconds, until well combined. The mixture will probably look curdled. Stop the processor and scrape down the sides.

Add dates and pecans and process for about 15 seconds, just until the dates and pecans are distributed through the mixture.

Pour mixture into the prepared tin and spread evenly.

Bake for about 1 hour and 10 minutes. If the loaf is becoming too brown during the cooking time, cover it with greaseproof paper or aluminium foil. When the loaf is ready, a sharp knife or skewer inserted into the centre should come out without any batter attached.

Allow loaf to cool completely before storing in an airtight container. Cut into slices to serve. Suitable to freeze. © www.exclusivelyfood.com.au