Annie Bell’s banana, strawberry and pecan bread recipe

This deliciously wholesome banana bread has an exotic edge with dried strawberries, nutmeg and pecans.

banana strawberry and pecan bread
Chris Alack


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

  1. Preheat the oven to 180C/160C fan/gas 4. Brush a 2lb nonstick loaf tin with oil and line with baking paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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