Monday, February 11, 2008

Pecan Banana Bread

1/2 cup extra light olive oil
2 eggs, lightly beaten
1/2 cup maple-flavoured syrup
1/3 cup buttermilk
1/2 cup caster sugar
1 1/2 cups mashed ripe bananas
1 1/2 cups plain flour
1 teaspoon baking powder
1 cup pecans, roughly chopped
1.5 cup fresh ricotta cheese, to serve

Preheat oven to 350 F. Grease and line a 2 1/3 inch deep, 8 x 4 inch (base) loaf pan.
Place oil, eggs, half the maple syrup, buttermilk and sugar into a bowl. Whisk to combine. Add bananas. Mix well.
Sift flour and baking powder over banana mixture. Stir gently to combine. Fold through pecans.
Pour mixture into loaf pan. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Allow to cool completely in pan.
To serve, preheat grill on medium. Slice bread. Toast under grill. Spread with ricotta. Drizzle with remaining syrup.

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