Banana and Pecan Breakfast Loaf

Breakfast Loaf Recipe:

If you can eat this still warm from the oven then Happy Days but if by any miracle there is some left the next morning then pop a thick slice under the grill to toast it.

Ingredients

120g Lactofree spreadable butter
120g light soft brown sugar
3 ripe bananas, peeled
2 tsp. vanilla extract
2 large free range eggs
220g plain flour
1 tsp. baking powder
1 tsp. bicarbonate of soda
80g pecan nuts
3 tbsp. Lactofree semi-skimmed

For your splash of indulgence
60ml Lactofree cream
60ml Maple syrup

Instructions

• Pre heat the oven to 160C Fan,180C,gas mark 4 and line the loaf tin with baking parchment.
• Cream the Lactofree butter and sugar in a big bowl for 5 minutes.
• Add the vanilla extract and one egg at a time whisking in-between. Mash the bananas then add to the bowl. Mix together.
• Sift the flour, baking powder and bicarbonate into the bowl, fold it all together. Roughly break the pecans into the mix, add the Lactofree semi-skimmed and combine then plop the mixture into your loaf tin.
• Bake for 50/60 minutes.

For the splash of indulgence…
Just whisk the cream and syrup together then drizzle over a warm slice of Banana