A slice of goodness: Banana, strawberry and pecan bread 

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A slice of goodness: Banana, strawberry and pecan bread

By Annie Bell

Published: | Updated:

This deliciously wholesome banana bread has an exotic edge with dried strawberries, nutmeg and pecans.

MAKES 1 loaf

80ml rapeseed oil, plus extra for greasing the tin

2 medium eggs

170g light brown soft sugar

80ml whole milk

2 small ripe bananas, peeled

170g wholemeal rye flour

1 tsp grated or ground nutmeg

1 rounded tsp bicarbonate of soda, sifted

60g pecans, sliced

50g dried strawberries, chopped to the size of raisins

icing sugar and freeze-dried strawberry powder, for dusting

  • Preheat the oven to 180C/ 160C fan/gas 4. Brush a 2lb nonstick loaf tin with oil and line with baking paper.
  • Using an electric whisk, beat together the eggs and sugar in a large bowl for a couple of minutes until pale and thick. Blend in the oil and the milk, then add the whole bananas and coarsely mash and break them up using a fork or potato masher.
  • Combine the flour, nutmeg and bicarbonate of soda in a large bowl. Fold into the banana mixture in two additions, then fold in the pecans and strawberries.
  • Transfer the mixture to the prepared tin and bake for 50-60 minutes until golden and risen, and a skewer inserted at the centre comes out clean. Stand for 10 minutes, then turn out on to a wire rack to cool, placing it the right way up.
  • Dust the top with icing sugar and speckle with the strawberry powder. This keeps well for several days loosely covered.