Pecan and White Chocolate Banana Bread

 

This recipe is from The Currabinny Cookbook by James Kavanagh and William Murray (also posted here). I adapted it slightly for North American cooks (and for us lactose-intolerant folks!). Note that I used white chocolate chips instead of chopping a bar of chocolate. This was delicious!

175 g (scant 1 ½ cups) all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
125 g (1 stick) lactose-free butter, melted
150 g (¾ cup) caster sugar
2 large, organic eggs
4 small, ripe bananas, mashed
100 g (3½ oz) good-quality white chocolate (ideally lactose-free), chopped into chunks
60 g (2½ oz) pecans, chopped
1 tsp. vanilla extract

Preheat the oven to 325 °F. Grease and flour a loaf pan; set aside.

Mix the flour, baking powder, baking soda, and salt in a medium bowl.

In a separate, large bowl, whisk the melted butter and sugar together. Beat in the eggs, one at a time, then whisk in the mashed bananas. Add the white chocolate, pecans, and vanilla.

Add the dry ingredients to the wet ingredients in three stages, stirring after each addition. Pour into the loaf pan and bake for 1-1¼ hours.

Slide a spatula around the edge of the loaf and leave in the pan to cool.