Insane banana bread that goes on... and on
When you make this bread, be prepared for an adult sized loaf to greet you from the oven. It's chunky, but that's what makes it one of those cakes that can claim to be a staple - if you're selfish about it, the loaf should last a week. I'm also calling it a loaf because sometimes, instead of going to the trouble of butter + tahini + honey, I just spread butter on and eat it that way. Also, when it comes to the nuts, keep them quite chunky so that you have a loaf full of texture and bite. All credit to Yotam Ottolenghi.
180gms pecan nuts - I only had 80gms so I mixed with 100gms of walnuts
3 (300gms) large ripe bananas - peeled & mashed
275gms soft light brown sugar
3 eggs lightly beaten
140ml full fat milk
70ml sunflower oil
275gms plain flour
1 tsp bicarbonate of soda
1.5tsp baking powder
To finish or to serve
80gms unsalted butter, at room temperature
60gms tahini paste
200gms honeycomb in honey
3/4 tsp coarse sea salt
Preheat the oven to 150°C fan (or 170°C normal) and line a 900gm loaf tin with baking parchment.
Roast the pecans and walnuts on a baking tray in the oven for 10 minutes and then roughly chop.
Place bananas, sugar, eggs in the bowl of a mixer (preferably electric to save your sweat) and beat until combined. With the machine still running on a slow speed, add 1/2 tsp salt, the milk and then the oil. It will look very sloppy: don't worry! Sift together flour, baking powder and bicarbonate of soda and with the machine still running, add to the mix. Continue to mix on medium speed for about 5 minutes until everything is thoroughly combined. Stir through the nuts and pour the mixture into your prepared loaf tin.
Place int he oven and bake for about 1 hour and 10 minutes or until a skewer comes out clean. Leave aside for 10 minutes before removing the cake from the tin and placing on a wire rack to cool. If you wrap it in foil now, you can keep it for up to 5 days, or in the freezer for a few weeks.
When you're ready to serve: 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 sea salt. Serve at once.