Banana Pecan Loaf

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Banana Pecan Loaf
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 15 min.
Ready in
Calories:
215
calories
Calories

Nutritional values

1 loaf contains
(Percentage of daily recommendation)
Calorie215 kcal(10 %)
Protein6.17 g(6 %)
Fat10.96 g(9 %)
Carbohydrates26.45 g(18 %)
Sugar added0 g(0 %)
Roughage4.45 g(15 %)
Vitamin A2.39 mg(299 %)
Vitamin D0 μg(0 %)
Vitamin E0.63 mg(5 %)
Vitamin B₁0.58 mg(58 %)
Vitamin B₂0.21 mg(19 %)
Niacin4.09 mg(34 %)
Vitamin B₆0.2 mg(14 %)
Folate97.91 μg(33 %)
Pantothenic acid0.75 mg(13 %)
Biotin1.27 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C1.13 mg(1 %)
Potassium205.76 mg(5 %)
Calcium17.46 mg(2 %)
Magnesium48.06 mg(16 %)
Iron1.23 mg(8 %)
Iodine1.79 μg(1 %)
Zinc1.4 mg(18 %)
Saturated fatty acids1.14 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
1
Ingredients
ounce
1 ½ ounces
2 cups
cup
½ teaspoon
5 ounces
ripe Banana (chopped and squashed with a fork)
1 cup
Pecan (roughly chopped)
2 tablespoons

Preparation steps

1.
Mix the yeast in a cup with 5 tbsp lukewarm water.
2.
In a bowl, mix together both types of flour and the salt. Make a well in the middle and pour in the yeast. Dust with a little of the flour and leave to rise for 15 minutes.
3.
Mix in the squashed banana, the nuts and gradually add 120-160 ml lukewarm water. Knead into a smooth dough both in the bowl and on the work surface. Shape into a ball, return to the bowl, cover with a dish cloth and and leave to rise in a warm place for 1 hour until the dough has doubled in size.
4.
Once it has risen re-knead the dough again on a floured work surface, working the oil in. Place in a greased and floured loaf tin and leave to rise for another 15 minutes.
5.
Heat the oven to 160°C (140°C in a fan oven), 325°F gas 3.
6.
Bake the bread for one hour on the lower/middle shelf. Test that it is done using a wooden stick. Knock the bread out of the tin and leave to cool on a wire rack. Slice when fully cooled.