Banana bread transformed. Throw in some pineapple and pecans and you’ve got the perfect tropical loaf for summer!
It’s the weekend! And what better way to celebrate than with my debut post, a Hummingbird Banana Loaf. The recipe is adapted from Mary Berry’s Baking Bible banana loaf, blended and frosted with tropical flavours to get your taste buds tingling this summer!
I know, I know. This blog was designed for us to go on a bread making adventure, and we will, I promise, but I’m taking baby steps for this first one! It may be a cake in disguise, but this hummingbird banana loaf is still, after all, a loaf. Plus, with all the Great British sunshine we’ve basked in this week, I think you can forgive me for giving in to a deliciously sweet, holiday taste.
So without further ado, onto the baking!
175g caster sugar
225g self-raising flour
2 bananas, broken and mashed
50g pecan nut halves, roughly broken
2 tablespoons milk (I used skimmed but the choice is yours)
200g cream cheese
100g icing sugar
50g pecan halves, crumbled
Pineapple, sliced into triangles
Preheat your fan oven to about 160’C, 180’C if not, and then grease then line your loaf tin with baking paper ready for the oven.
Mix together the butter and caster sugar until it is light and fluffy.
Add the eggs and self-raising flour, mixing again until the ingredients are evenly combined.
Peel the bananas and either cut into small pieces or pull apart by hand. I use my fingers to pull the banana to bits, then mash up until relatively smooth with a fork. Crumble in the pecan halves.
Mix the nuts well into the mashed banana, and then mix the whole lot into your cake mixture until the banana and pecans are evenly distributed throughout. If you find your pecans sink in the cake once baked, try dusting them with flour first next time.
Add the milk if needed, then pour the cake mixture into your prepared tin, level and smooth the top and pop into the oven. Mary Berry recommends about an hour for her banana loaf. As she says, you’re looking for a well risen, golden on top loaf, and a skewer inserted into the middle should not have any mix on it when you remove it. If, like me, you have a very fierce oven, you might like to cover the loaf with foil after about 40 minutes of cooking.
Once cooked, remove the loaf from the oven and leave to cool for a few minutes before turning it out onto a wire rack to finish cooling.
Once cooled, it’s time for the frosting! Combine the cream cheese and icing sugar until smooth and evenly spread on the top of the loaf. Then scatter on some more crumbled pecan halves and decorate with pineapple in the shape of a bird. You could even add a few strawberries or some lime for even more summer flavour and colour!
Ta-dah! That’s our first loaf done. Next week it’ll be savoury and involve yeast, you can hold me to it! But until next Friday, it’s time to sit back, relax, and enjoy a Hummingbird Banana Loaf this weekend! Thanks for baking with me, let me know in the comments below how yours went! 🙂
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