It’s easy and quick to make and keeps very well for a couple of days…not in this house hold, it’s eaten as quick as it’s made! Everyone has their personal way of enjoying it; for me it’s spread a thick layer of butter into every corner …. but the the most interesting combination was still Hausmacher Leberwurst with this sweet nutty bread! If you are lactose intolerant use your favourite baking oil in stead of butter.
For a gluten-free option replace the plain flour with gluten-free flour and the wheat bran with millet flakes.
115g/115ml Butter, soft /Grape seed oil
115g Brown sugar
115g Plain flour/Gluten-free flour
5ml Bicarbonate of soda
3or4 Bananas, the riper the better
45g Wheat/oats bran
60g Pecan nuts, chopped
Whisk the butter or oil with the sugar till light and creamy…please note with the oil this will take longer and will has a less of a creaminess.
Mix in the eggs one by one and blend well.
Sift together the flour, bicarbonate of soda and cinnamon. Add to the creamed mixture and whisk, make sure not to over mix!
Mash the bananas and add together with the bran and chopped nuts to the rest and mix in gently, again don’t over mix!
Pour in a prepared bread tin.
Bake in an oven preheated to 180ºC for 50 minutes or until a skewer comes out clean.
Cool off in the pan for a little while before turning out.
Enjoy slightly warm with butter just melting into the soft brown bread!