- 300 g banana (over-ripe)
- 100 g walnuts
- 30 g pecans
- 170 g oats
- 100 g flour
- 190 g sugar
- 130 g butter
- 2 eggs (large)
- 6 g baking soda
- 1.5 g baking powder
- 5 ml vanilla extract
- 2 g cinnamon (ground)
- 1 g nutmeg (ground)
Bring butter to room temperature.
Preheat oven to 165°C.
Spread oats on oven tray and bake 15 minutes.
Spread walnuts and pecans on separate tray and also bake 15 minutes.
Blend toasted oats into a fairly fine powder.
Blend toasted walnuts into a fairly fine powder.
Pulse pecans into smallish chunks, for topping.
Mush bananas into a paste. Bananas can be pre-frozen and thawed to make this easier.
With electric mixer, beat sugar and butter for a few minutes until creamed and fluffy.
Add eggs, mixing in thoroughly.
Add bananas, vanilla, cinnamon, and nutmeg. Continue mixing.
Add flour slowly, mixing on low power, just until combined.
Pour into an oiled loaf pan or spring form.
Sprinkle pecan chunks/dust evenly across the top.
Bake about 55 minutes, until internal temperature is 92°C.
Cool on a wire rack.