“Quite simply the best Banana Bread we’ve ever made. It comes from the Leon Happy Baking recipe book (created by Leon Restaurant founder Henry Dimbleby and Claire Ptak who made the wedding cake for Prince Harry and Megan Markle”
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
- 50 g pecan nut halves
- 150 g vegetable oil
- 200 g dark brown sugar
- 1 teaspoon vanilla extract
- 2 free-range eggs
- 350 g ripe bananas peeled
- 75 g natural yoghurt
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 225 g wholemeal spelt four
- 1 banana (sliced in half
- 3 tablespoons caster sugar optional
- Heat the oven to 170C/340F/Gas mark 3 ½ . (If fan oven knock down 10-20C). Grease and line a 2lb loaf tin with baking paper. Line a baking tray with baking paper too.
- Spread the pecans out in baking tray and toast for 5-7 minutes, or until lightly golden and fragrant. Set aside to cool.
- In a large bowl, whisk the oil, dark brown sugar vanilla and eggs.
- In a separate bowl, set aside a banana and roughly mash the rest. Add the yoghurt and mix well. Sift bicarbonate of soda, baking powder and cinnamon over the yoghurt mixture, add salt and stir to combine.
- Now add the banana mixture to the egg mixture and stir to combine. Chop the pecans into small pieces and add them along with the flour, stirring until incorporated. Spoon the mixture into the prepared loaf tin.
- Carefully slice the remaining banana lengthways and place one half cut side up on the bread and sprinkle with caster sugar (if you wish – and eat the other half of the banana!).
- Bake in the oven for 55 – 60 minutes or until the bread is springy to the touch and a skewer inserted into the centre of the cake comes out clean. Cool in the tin for ten minutes before turning out onto the rack to cool. pudding basin and a 450g loaf tin with baking parchment.