Spiced Banana Bread Stack, Pecan Brittle

by Alana Dimou

Is it a loaf? Faux-pancakes? A funky little dessert plate fit for a café’s afternoon tea menu? I really don’t know. But what I do know is that I can’t wait to sure my super moist spiced banana bread recipe with you! Although I give most store-bought banana breads the benefit of the doubt as to whether they use real bananas as opposed to artificial banana flavouring, too often I come across a slice that’s crazy doused in sugar. Now don’t get me wrong, sugar is my everything, however being a good (half) Cypriot girl I eat my bread and toast with honey and lots of it. So, in this recipe, I’ve substituted lashings of sugar for pinches of subtle spices. It’s not your average banana bread but who wants to eat average anyway? It’s a one-bowl recipe and dairy free too, so, shout outs to my pressed-for-time and lactose-intolerant bros.




You'll need

  • 4 overripe bananas
  • 2 cups flour
  • 2 eggs
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1 tsp bi-carb / baking soda
  • 1/3 cup vegetable oil
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 sugar
  • 1/4 cup water
  • 1/3 cup roughly chopped pecans

Here's how

  1. For the Banana Bread
  2. Preheat oven to 180°C.
  3. Unravel overripe bananas and mash in a bowl.
  4. Combine all remaining ingredients and beat until just combined.
  5. Grease a loaf tin and fold a piece of baking paper over the edges (this makes it much easier to remove later). Bake for 1 hour and 20 minutes.
  6. Allow to cool in tin for 10 minutes then remove and place on wire rack. Serve with honey, pecans and a cup of tea, OR…
  7. For the Pecan Brittle
  8. Prepare baking paper on an oven tray.
  9. Place sugar and water in a small pan over medium heat and allow to boil until it begins to turn a slight amber colour. Give it a quick swirl, remove from heat and stir through chopped peca
  10. Working quickly, pour mixture over baking paper and allow to cool. Once hardened, smash into shards.
  11. TO SERVE
  12. Slice banana bread and, if you like, lightly toast. Stack and serve with a spoonful of lightly whipped cream or marscarpone and a sprinkling of pecan brittle.

About the Author

Alana Dimou

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