Ingredients

The following ingredients have 10 Servings
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  • n
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  • t
  • a
  • h
  • i
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Instruction

  • <p>Preheat the oven to 170ºC/150ºC Fan/Gas Mark 3½ and line a 900g loaf tin (25cm x 12cm), with baking parchment.</p> <p>Place the pecans on a baking tray and roast for 10 minutes before roughly chopping them and setting aside.</p> <p>Place the bananas, sugar and eggs in the large bowl of an electric mixer and beat until combined. With the machine running on a slow speed, add ½ teaspoon of salt, the milk and then the oil. Sift together the flour, bicarbonate of soda and baking powder and, with the machine still running, add this to the mix. Continue to mix on a medium speed for about 5 minutes, until thoroughly combined. Stir through the pecans and then pour the mixture into the loaf tin.</p> <p>Place in the oven and bake for about 1 hour 10 minutes, until a skewer or knife inserted in the centre comes out clean. Leave aside for 10 minutes before removing the cake from the tin and setting aside on a wire rack until completely cool. You can now wrap the bread in foil and keep for up to 5 days, or freeze for a few weeks.</p> <p>Set your oven grill to high. Cut the banana bread into 2cm-thick slices and brush with butter. Place under the grill for up to 2 minutes, until lightly toasted on one side, and remove. Drizzle over the tahini, place a chunk of honeycomb on each slice and sprinkle with coarse sea salt. Serve at once.</p>