Banana Pecan Loaf With Chocolate Chips

CATEGORY	CUISINE	TAG	YIELD
Eggs		Food networ, Food4	10	Servings

INGREDIENTS

75	g	Plain flour
1	t	Bicarbonate of soda
1/2	t	Salt
1	t	Ground cinnamon
1/2	t	Ground ginger
75	g	Wholemeal flour
115	g	Butter, softened
175	g	Sugar
2		Ripe bananas, mashed
2		Eggs, lightly beaten
5	T	Boiling water
115	g	Pecans, chopped
175	g	Plain chocolate chips
65	g	Icing sugar
2	T	Lemon juice, up to 3

INSTRUCTIONS

Preheat the oven to 170C/325F/gas 3. Grease and flour a 23x13cm loaf
tin. Sift the flour, bicarbonate of soda, salt, cinnamon and ginger
into a medium bowl and stir in the wholemeal flour, set aside.  In a
large bowl with an electric mixer, beat the butter until light  and
creamy (1-2 minutes).  Gradually beat in the sugar until light and
fluffy. On low speed,  beat in the mashed bananas and then the eggs; do
not worry if the  mixture looks curdled. Stir in the flour alternately
in batches with  the hot water until just combined. Stir in the pecans
and chocolate  chips.  Scrape the mixture into the prepared tin,
smoothing the top evenly.  Bake until well risen and dark golden brown,
about 1 hour 10 minutes.  Because this is a very moist quick bread, a
fine skewer will not come  out clean. Remove the tin to a wire rack to
cool for about 30  minutes, then turn out on to the rack, top side up.
To glaze, stir the icing sugar and lemon juice together until smooth.
Drizzle over the loaf and allow to set completely.  DISCLAIMERÂ©
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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 298 Calories From Fat: 163 Total Fat: 18.9g Cholesterol: 61.9mg Sodium: 261.1mg Potassium: 177.2mg Carbohydrates: 31.8g Fiber: 2.2g Sugar: 21.4g Protein: 3.4g