This deliciously wholesome banana bread has an exotic edge with dried strawberries, nutmeg and pecans.
MAKES 1 LOAF
80ml rapeseed oil, plus extra for greasing the tin
2 medium eggs
170g light brown soft sugar
80ml whole milk
2 small ripe bananas, peeled
170g wholemeal rye flour
1 tsp grated or ground nutmeg
1 rounded tsp bicarbonate of soda, sifted
60g pecans, sliced
50g dried strawberries, chopped to the size of raisins
Icing sugar and freeze-dried strawberry powder, for dusting
- Preheat the oven to 180C/160C fan/gas 4. Brush a 2lb nonstick loaf tin with oil and line with baking paper.
- Using an electric whisk, beat together the eggs and sugar in a large bowl for a couple of minutes until pale and thick. Blend in the oil and the milk, then add the whole bananas and coarsely mash and break them up using a fork or potato masher.
- Combine the flour, nutmeg and bicarbonate of soda in a large bowl. Fold into the banana mixture in two additions, then fold in the pecans and strawberries.
- Transfer the mixture to the prepared tin and bake for 50-60 minutes until golden and risen, and a skewer inserted at the centre comes out clean. Stand for 10 minutes, then turn out on to a wire rack to cool, placing it the right way up.
- Dust the top with icing sugar and speckle with the strawberry powder. This keeps well for several days loosely covered.
Food styling: Clare Lewis. Stylist: Sue Radcliffe