Banana Bread with pecan nuts

Name: Banana Bread with pecan nuts
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 150 g unsalted pecans; 2 ripe bananas (about 200 g each); 2 Eggs (size L); 100 g Sugar; 50 ml vegetable oil; 7-10 Tbsp pulp of 1/2 vanilla pod; 1/2 package Baking Powder; 250 g Flour; 1 pinch Salt; 2 knife tip Cinnamon; 150 ml lactose-free buttermilk; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and sugar

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

150 g unsalted pecans
2 ripe bananas (about 200 g each)
2 Eggs (size L)
100 g Sugar
50 ml vegetable oil
7-10 Tbsp pulp of 1/2 vanilla pod
1/2 package Baking Powder
250 g Flour
1 pinch Salt
2 knife tip Cinnamon
150 ml lactose-free buttermilk
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and sugar

Directions

1
Coarsely chop 100 g pecans. Peel bananas and cut into fine slices. Beat the eggs, sugar and oil. Stir in bananas and vanilla pulp briefly.
2
Mix baking powder, flour, salt and cinnamon. Quickly stir into the egg mixture, stir in buttermilk, fold in chopped pecans. Pour into a greased, sugar-spread box form (1 1/4 litre capacity; 26 cm long). Sprinkle with 50 g pecan nuts
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Remove from the oven and leave to rest in the mould for approx. 15 minutes. Turn out of the mould and dust with icing sugar shortly before serving