|Baking Pan||Silicone Loaf Pan 21cm|
- 2 ½ cups (375g) self raising flour, sifted
- ½ cup (100g, firmly packed) brown sugar
- ½ tsp ground cinnamon
- 3 large ripe bananas, mashed
- 2 eggs, lightly beaten
- ½ cup (125ml) vegetable oil
- ⅓ cup (80ml) milk
- 1 tsp vanilla essence
- Cream Cheese Frosting
- 250g Cream Cheese, softened
- ½ cup (80g) icing sugar mixture, sifted
- Vanilla Candied Pecans (makes 1 cup)
- ½ cup caster sugar
- 1 tsp vanilla bean paste
- ¼ cup water
- 1 cup (100g) pecans
Preheat oven to 160°C (140°C fan). Grease loaf pan and line the base and two long sides with baking paper.
Place the flour, sugar and cinnamon into a large mixing bowl. Add the banana, eggs, oil, milk and vanilla. Stir until just combined.
Pour the mixture into the prepared pan and smooth the surface. Bake for 1 hour and 15 minutes or until a skewer inserted in the centre comes out clean. Cool in the pan for 20 minutes before turning out onto a wire rack to cool completely.
To make the candied pecans, line a baking tray with baking paper.
Then in a medium size pan over low heat, combine sugar, vanilla bean paste and water. Stirring for 5 minutes or until sugar has dissolved. Increase heat to high and without stirring bring to a boil for 2 minutes or until mixture turns light golden. Add pecans and stir immediately making sure each pecan is coated well with the sugar syrup. Carefully spread pecans onto the prepared tray. Leave to cool completely before storing pecans.
To make the cream cheese frosting, place all the ingredients in the bowl of an electric mixer and beat until smooth and creamy.
Place the loaf on a serving platter, spread with the cream cheese frosting and decorate with candied pecans.
Any leftover Pecans can be stored in an airtight container for up to 1 week.