I’ve been making a lot of banana bread lately. I think it’s because I’ve been buying a lot of bananas, intending to put them in smoothies, but then going for the toast + coffee option in the mornings. Then I end up with a bunch of delightfully aged bananas, just waiting to be baked into a quickbread. My lifestyle is so healthy, it’s astounding. I know.
Same goes for zucchinis. I like to put ’em in smoothies, but I usually have a couple left by the end of the week. So I decided to throw all of these sad, old bananas and zucchinis into a bread, with added pecans, and the result? Pretty delicious, actually.
I hope you had a stellar weekend! I feel like it was one of those weekends where I hardly ate anything at home, but rather cafe-hopped and caved to cravings for pizza and the like, and I’m pretty sure a McDonalds cheeseburger was also involved.
Since I’ve started talking about cheeseburgers, I think there’s not much more to say in this blog post. So I’ll just leave now, but I do have an exciting post involving more pulses coming up soon!
PS CAKE MADE WITH YELLOW SPLIT PEA FLOUR. Brilliant.
- 125g unsalted butter, softened
- 115g / ½ cup caster sugar
- 80g / ½ cup brown sugar
- 2 extra large eggs, at room temperature
- 2 medium bananas (250g), peeled and mashed
- 1 large zucchini (200g), grated
- 80g / ⅓ cup pecans, roughly chopped
- 225g / 1½ cups plain flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon
- Preheat the oven to 200C/180C fan-forced, and line a 9 x 5 inch loaf tin.
- Using either a stand mixer or electric hand beaters, beat the butter and sugar until creamy and pale, around 2-3 minutes.
- Add the eggs one at a time, beating after each addition.
- Add the bananas, zucchini and pecans, and beat to combine.
- In a medium mixing bowl, stir together the flour, baking powder, salt and cinnamon.
- Add the flour mixture into the wet mixture, and fold until just combined.
- Pour into the loaf tin, and smooth out the batter evenly.
- Bake for 45-50 minutes, until golden and springy and a skewer inserted into the centre of the cake comes out with a few crumbs clinging to it.
- Allow to cool in the tin, before upturning onto a cooling rack. For best results, allow it to cool completely for the cleanest slices, and then reheat in the toaster or microwave and spread with butter.