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Ingredientes
- 75 gm Plain flour
- 1 tsp Bicarbonate of soda
- 1/2 tsp Salt
- 1 tsp Grnd cinnamon
- 1/2 tsp Grnd ginger
- 75 gm Wholemeal flour
- 115 gm Butter, softened
- 175 gm Sugar
- 2 lrg Ripe bananas, mashed
- 2 x Large eggs, lightly beaten
- 5 Tbsp. Boiling water
- 115 gm Pecans, minced
- 175 gm Plain chocolate chips
- 65 gm Icing sugar
- 2 Tbsp. Lemon juice, up to 3
Direcciones
- Preheat the oven to 170C/325F/gas 3. Grease and flour a 23x13cm loaf tin. Sift the flour, bicarbonate of soda, salt, cinnamon and ginger into a medium bowl and stir in the wholemeal flour, set aside.
- In a large bowl with an electric mixer, beat the butter till light and creamy (1-2 min).
- Gradually beat in the sugar till light and fluffy. On low speed, beat in the mashed bananas and then the Large eggs; don't worry if the mix looks curdled. Stir in the flour alternately in batches with the warm water till just combined. Stir in the pecans and chocolate chips.
- Scrape the mix into the prepared tin, smoothing the top proportionately.
- Bake till well risen and dark golden, about 1 hour 10 min.
- Because this is a very moist quick bread, a fine skewer won't come out clean. Remove the tin to a wire rack to cold for about 30 min, then turn out on to the rack, top side up.
- To glaze, stir the icing sugar and lemon juice together till smooth.
- Drizzle over the loaf and allow to set completely.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 10 servings | |
| Calories 396 | |
| Calories from Fat 179 | 45% |
| Total Fat 20.41g | 26% |
| Saturated Fat 9.92g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 358mg | 15% |
| Potassium 223mg | 6% |
| Total Carbs 49.96g | 13% |
| Dietary Fiber 3.0g | 10% |
| Sugars 30.75g | 21% |
| Protein 5.77g | 9% |
