Ingredients
For the banana bread:
- 100 g unsalted butter, softened
- 230 g plain flour
- 80 g light brown sugar
- 50 g maple syrup
- 300 g bananas(approx. 3 bananas), cut in pieces
- 3 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp fine sea salt
- 2 large eggs
- 50 g pecans
For the crumble:
- 60 g light brown sugar
- 30 g plain flour
- 30 g unsalted butter, soft
- 60 g pecans
- 1/2 tsp ground nutmeg (optional)
Method
- Preheat oven to 180°C and line a large loaf tin (900 g/2 lb) with baking paper.
- Add the maple syrup, light brown sugar, and butter in a bowl and mix.
- Add the eggs, bananas, flour, baking powder, cinnamon, sea salt and mix until homogeneous.
- Add the pecans nuts and incorporate into batter.
- Transfer to prepared tin and level top with spatula then set aside.
- To prepare the crumble, add light brown sugar, plain flour, softened butter and nutmeg (optional) in another bowl and mix.
- Add the pecans and mix again.
- Arrange clumps of topping over batter in tin then bake for 25 minutes (180°C), then cover with foil and bake for a further 25-35 minutes, until a skewer inserted in the centre comes out clean.
- Leave in tin to cool for 10 minutes before transferring to a wire rack to cool completely.
- Serve in slices, keeping any leftovers in an airtight container.