Banana Bread

<p style=”text-align: justify;”>Learn how to bake a banana bread in a wood-fired oven with this special recipe. The crust of this banana bread is out of this world, whilst the centre of the cake is moist and gooey with a punchy banana flavour!</p>

Preparation time

20 mins

Cooking time

40 mins

Serves

6 people

Ingredients

125g unsalted butter, softened
175g caster sugar
2 eggs
3 ripe bananas, mashed
2 tbsp milk
225g self-raising flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
50g pecan nuts, chopped

Method

Pre-heat your wood-fired oven to 180°C.
Lightly grease a loaf tin and line it with grease-proof paper. Combine the flour, baking powder, and salt.
In a bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, until well combined. Add the mashed bananas and milk and mix well. It will look a little curdled at this point, that is okay. Add the flour mixture and fold with the help of a spoon until just incorporated. Do not over mix. Add the ground cinnamon and chopped pecan nuts.
Spoon the mixture into the prepared tin and level the surface. Bake for about 40 minutes, until well risen and golden brown. Using a spray bottle filled with water, spray the base of the oven dome a couple of times during cooking to help create some steam. A fine skewer inserted in the centre of the cake should come out clean.
Leave the banana cake to cool in the tin for a few minutes, then loosen with a small palette knife and turn the cake out. Remove the lining paper and leave on a wire rack to cool completely. Slice thickly to serve.

Banana Bread

Perfectionists in the Art of Wood-Fired Cooking.