the humble banana Bread has become the nation's favourite loaf to bake this month. Try Enrico's delicious Banana Bread recipe, using up any ripe bananas, for the 'Banana Bread Challenge'.

Banana Bread

Candied Pecan Nuts, Apricot & Lime Jam

Brunch Serves : 8 

Preparation and baking time: 1½ hours 

Ingredients for the Banana Bread

  • 250gr self raising flour, sifted
  • 85gr butter at room temperature
  • 2 large eggs
  • 400gr peeled banana, ripe
  • 175gr granulated sugar
  • 2gr salt
  • 1 lime, juice only ( use the zest for garnishing)

Ingredients for the Candied Pecan Nuts

  • 150gr pecan nuts
  • 15ml rum
  • 70gr demerara sugar

To garnish

  • Candied pecan nuts
  • 1 lime, zest only
  • 100gr apricot jam
  • 20gr dried banana chips
  • 20gr dried coconut flakes
  • 30gr of roasted pistachio

Preparation method

To make the candied pecan nuts, line a baking sheet with parchment paper and pre-heat your oven at 180°C, place the pecan nuts, rum and the demerara sugar in a medium-size bowl and mix them with a spoon. Transfer the coated pecans to the baking pan and bake for seven minutes. Transfer the pecans to the prepared baking sheet, separate with your hands or a fork, and let sit until completely dried, at least 1 hour.

Grease and line one 900g loaf tins with butter and baking paper.

Mix together flour and salt in a large mixing bowl, cream the butter and sugar together until pale and fluffy, then add the eggs and flour mixture alternately, mixing well between each addition. Stir in, mixing well, mashed bananas and lime juice.

Spoon the mixture into the prepared tin and bake in preheated oven for 1 hour, or until well risen and dark golden brown.

Remove the banana bread from the tin and cool it on a wire rack for 15 minutes.

Meanwhile, place the lime zest and apricot jam into a small pan and heat until the jam has dissolved, using a pastry brush, cover the banana bread with jam, while it is still hot, sprinkle the pecan nuts all over the top.

Garnish your banana bread with coconut flakes, roasted pistachio and dry banana chips, serve it warm or keep it up to 3 days inside an airtight container. 

"Villas at Renaissance - Exclusively East Lothian"