- Serves:Makes 1 loaf
- Prep Time:20 mins
- Cook Time:60 mins
Soft, crunchy and sweet with just the right amount of spice, there’s not much that can beat a slice of this banana bread. Our version is made with added chick peas, giving this moist and delicious favourite a hidden nutritious kick (don’t tell the kids!). Serve this one up with a dollop of mascarpone and a drizzle of honey, and watch the whole family run back for seconds.
Original recipe by Edgell | 18.4.16
+1 1 CAN (400g) EDGELL CHICK PEAS
- 2 large ripe bananas (1 cup mashed banana)
- ¾ cup brown sugar
- 100g butter, melted
- 2 eggs, beaten
- 50g packet pecan nuts or walnuts, chopped
- 1 2/3 cups plain flour
- ½ teaspoon mixed spice
- 1½ teaspoons baking powder
- Extra pecan nut halves for decoration
Mash bananas in a large bowl, add brown sugar, melted butter, eggs and chopped nuts.
DRAIN AND RINSE EDGELL CHICK PEAS. LIGHTLY MASH HALF THE CHICK PEAS, THEN ADD MASHED AND WHOLE CHICK PEAS TO BANANA MIX. STIR UNTIL COMBINED.
Sift together flour, mixed spice and baking powder, add to banana mixture and stir well.
Spoon mixture into a baking paper lined 22cm loaf pan. Decorate with extra pecan halves. Bake in a preheated oven at 180°C for 1 hour or until cooked.
For something special, cut bread into slices and spread with butter, cook in a non stick pan until golden brown and serve warm with a dollop of mascarpone and a drizzle of honey.