Banana bread with pecan crumble

Banana Bread Pecan Crumble, Lilly Higgins
Makes: 2
Course: Dessert
Cooking Time: 30 mins
Prep Time: 15 mins
  • 225g plain flour
  • 1tsp baking powder
  • 1tsp ground cinnamon
  • ¼tsp ground nutmeg
  • 3 eggs
  • 120g demerara sugar
  • 2 medium ripe bananas, mashed
  • 1tsp vanilla extract
  • 225ml light olive oil or sunflower oil
  • For the crumble topping:
  • 80g plain flour
  • 60g brown sugar
  • ½tsp ground cinnamon
  • 60g cold butter, cubed or grated
  • 100g chopped pecans

1 Preheat the oven to 180 degrees. Line 2 x 1lb loaf tins with greaseproof paper.

2 Sieve the flour, baking powder and spices into a bowl. Set aside.

3 In a separate bowl, beat the eggs and sugar in an electric mixer on high until thickened and light in colour. Fold in the mashed banana and vanilla. Slowly drizzle in the olive oil while still mixing.

4 Add the flour mixture and mix on low speed, taking care not to over mix. Pour the batter into the prepared tins.

5 Make the crumble topping by placing the flour, sugar and cinnamon in a bowl. Rub in the cold, cubed or grated butter using your fingertips until combined. Fold in the chopped pecans and scatter the mix over the top of the loaves.

6 Bake for 25-30 minutes, until golden, watching that the pecans don’t burn. Test with a skewer to ensure it’s cooked through. Cool slightly on a rack before slicing.

Lilly Higgins

Lilly Higgins

Lilly Higgins, a contributor to The Irish Times, is a food writer