I was going to try to finish off my post about the visit to the Magritte Museum, but as usual, I’m leaving things until the last minute. While you are waiting for that piece of scintillating cultural goodness, you can read about M. Magritte on Wikipedia and follow my recipe for banana, blueberry and pecan bread. This recipe has officially been nailed, having received the thumbs up from my former colleagues (except poor Astrid, who doesn’t like bananas).
So that’s it for now. Possibly my shortest post ever, count yourself lucky. I’m off to London with a super gang of ladies and haven’t packed anything except prosecco and pyjamas. Enjoy the recipe!
Banana, blueberry and pecan bread
225g plain flour
1 teaspoon salt
1 heaped tsp baking powder
1 tsp ground cinnamon
110g caster sugar
1 egg, beaten
75ml sunflower oil
A few drops of vanilla essence
65g pecan nuts, chopped
5 ripe bananas, mashed
150g blueberries/other fresh/defrosted berries
Sift the flour, salt, baking powder and cinnamon into a bowl and stir in the sugar. Mix in the egg, sunflower oil and vanilla essence but do not beat. Fold in the pecans and mashed bananas, using a fork. Do not beat. Finally add the berries and definitely do not beat.
Spoon into a lined 900g loaf tin and bake in an oven preheated to 180 degrees C for 50-60 minutes, until the loaf is golden brown and springs back when prodded gently with your finger. Leave in the tin for 10 minutes, then turn out onto a wire rack to cool.