With spring finally having arrived, spending time outside seems to have won priority over slaving away in the kitchen. But here is a recipe which is definitely a keeper. After having played around with multiple banana loaf recipes resulting in quite a few failures (somehow loaf cakes and myself are not friends, they either don’t rise, don’t have enough banana flavour, or I undercook them with the fear of having dry cake, subsequently breaking them upon removal from the tin), I finally managed to create a loaf which not only rose adequately but was also moist, perfectly bananaey and scrumptious :-). This one was also baked for the previously mentioned birthday festivities. It can be made up to a day in advance and turns out best if one uses overripe bananas for the ultimate banana flavour.
Banana Pecan Loaf
The Medical Gourmet 