Ultimate pecan banana breakfast bread from A Modern Way to Cook: Over 150 Quick, Smart and Flavour-Packed Recipes for Every Day (page 236) by Anna Jones

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • maestra on January 31, 2019

    We enjoyed this very much. No issues with runny batter. It's surprisingly sweet for an Anna Jones recipe, but that's just fine with my 4-year-old. Great way to use up multiple ripe bananas.

  • Rutabaga on July 02, 2017

    This bread has good flavor, but was a little lacking structurally. Adding an egg might help with this. It's also possible my loaf had too much banana, as it's hard to determine what constitutes "four large bananas". The batter was quite runny, but I decided to bake it as is. After 60 minutes in the oven, the edges appeared quite dark, so I removed it, but later found it to be rather doughy, so it probably needed at least ten more minutes after all. It's best served warm, so toast it if you're not serving it straight from the oven.

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