| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Food networ, Food4 |
10 |
servings |
INGREDIENTS
| 75 |
g |
Plain flour |
| 1 |
ts |
Bicarbonate of soda |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground ginger |
| 75 |
g |
Wholemeal flour |
| 115 |
g |
Butter; softened |
| 175 |
g |
Sugar |
| 2 |
lg |
Ripe bananas; mashed |
| 2 |
|
Eggs; lightly beaten |
| 5 |
tb |
Boiling water |
| 115 |
g |
Pecans; chopped |
| 175 |
g |
Plain chocolate chips |
| 65 |
g |
Icing sugar |
| 2 |
tb |
Lemon juice; up to 3 |
INSTRUCTIONS
GLAZE
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.
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