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Title: Banana Pecan Bread
Categories: Breads, British
Yield: 1 Loaf

3 lg Ripe bananas
225 g Self-raising flour; (8 oz)
1 pn Salt
175 g Caster sugar; (6 oz)
100 g Unsalted butter; (4 oz);
-softened
2 Eggs
2 tb Golden syrup
50 g Pecans; (2 oz)

Preheat the oven to 160 C / 325 F / gas 3 and grease a 450 g / 1 lb
loaf tin.

Peel and mash the bananas in a bowl then add the remaining
ingredients and beat vigorously for a minute to make sure they are
well combined. Spoon the mixture into the loaf tin and spread it to
the sides. Sprinkle the top with the pecan nuts and bake in the
pre-heated oven for 1-1/4 hours until well risen and firm to the
touch. Leave the loaf to rest for 10-15 minutes in the tin and then
turn on to a cooling rack and leave to rest and become cold or just
serve warm as a pudding.

Recipe by Gary Rhodes, Rhodes Around Britain, London, BBC Books, 1994

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