Bored of regular banana bread? Try this more exciting variation with dates and a delicious pecan crumble.
It's still simple and easy and doesn't use any oil or butter, just ripe bananas to provide moisture. All you need to make it is two bowls and a spoon.
While this recipe will work without the dates, they're a lovely touch for natural sweetness. If you don't have them or don't like them, try a nut of your choice or some roughly chopped chocolate.
Ingredients 11
Pecan Crumble Topping
Banana Bread
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 6
Preheat the oven to 180°C and line a 25 cm loaf tin with baking paper.
Start by making the Pecan Crumble Topping. Roughly chop the and place them in a small bowl. Add the , , salt, and , and rub together with your fingers until crumbs form. Set aside.
To make the banana bread, peel and mash the in a large bowl. In a small bowl, beat the then add to the mashed banana, then add the castor sugar and whisk together.
Sift in the and , then add the and gently fold in, being careful not to over mix. This will help keep the banana bread soft.
Pour the batter to your tin and sprinkle the Pecan Crumble Topping over the top.
Bake for 40 minutes or until a skewer in the middle comes out clean, and the top is golden brown.
Clove Kitchen's tips
The riper and browner your bananas are, the better this recipe will taste, so use the most overripe bananas in your fruit bowl.
Helpful tips
Notes
3
