Chocolate and Pecan Banana Bread
This recipe is certainly more of a bread than a cake and therefore benefits from a little extra
benecol spread when serving a slice. I decided to cut out any refined sugar and just use the natural sweetness of dates, vanilla and the very ripe bananas themselvesBenecol Recipe by Milli Taylor
1 bread
Preparation time
Over 60 min Ingredients
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140 gof pitted and roughly chopped Medjool dates (Approx. 8 dates)
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150 mlwater
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2very ripe bananas (160g chopped weight)
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1 tbspvanilla paste
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pinchof fine sea salt
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100gBenecol Buttery spread (plus extra spread to serve)
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2medium eggs
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170 gplain flour
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2 tspbaking powder
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1 tspbicarbonate of soda
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70 g66% cocoa solid chocolate chips
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80 gpecans
Method
- Preheat oven to 160c FAN (180c convection oven)
- Add chopped dates and 150 ml of water to a small saucepan and simmer for a few minutes,
until the dates soften and become a chunky puree. - Blitz the bananas, vanilla paste, fine sea salt and the cooled dates in a blender.
- In a large bowl, whisk together the Benecol spread and the eggs, then mix in the flour, baking
powder and bicarb. - Mix in the date and banana puree.
- Stir in all but a few pecans and chocolate chips (reserving some for the top of the loaf)
- Line a loaf tin with lightly greased baking paper and pour in the mix. Sprinkle the nuts and
chocolate on the top and bake in the oven for 45mins-1hr or until a skewer comes out clean. Check with a skewer after 45 minutes so that you know where you are. - Let cool in the tin (you will need a 2lb loaf tin) for 10 minutes before turning it out to cool properly on a wire rack for at least an hour before slicing and spreading with a little more Benecol spread to serve.
Products used in this recipe
