Ingredients:
140g Butter, softened
70g Caster Sugar
70g Soft dark brown sugar
2 Eggs
150g Self raising flour
1 tsp Baking powder
180 g Mashed, ripe banana pulp
50g Stem ginger in syrup, diced
0.5 tsp Cinnamon powder
A pinch of nutmeg
75g Pecan nuts, broken into small pieces (plus some extra for topping)
For the toffee topping:
100g Soft dark brown sugar
100ml Water
400ml Coconut milk
Method:
- Pre-heat the oven to 170 degrees C (325 degrees F) Gas mark 3 and line a 2lb loaf tin with baking parchment.
- In a mixing bowl cream together the butter, caster sugar, brown sugar, stem ginger, cinnamon and nutmeg.
- Add the banana pulp and mix.
- Add the eggs one at a time, mixing in between each one.
- Sift the flour and baking powder into the bowl and mix.
- Finally fold through the pecans.
- Bake for 45 minutes or until a skewer can be inserted and removed cleanly. (may vary depending on the shape of your loaf tin)
- Remove from the oven and allow to cool for 10 minutes before removing from the tin and allowing to finish cooling on a wire rack.
For the topping:
- In a heavy bottomed pan melt together the dark brown sugar and the water, turn up the heat to full and boil.
- Continue to boil and reduce the sugar and water by about half and has thickened (this will probably take 5 minutes)
- Add the coconut milk and reduce again by half, you should be left with about 300g of topping.
- Pour the topping into a clean bowl and allow to cool at room temperature before placing in the fridge to get cold and finish thickening.
- Finish the loaf by spreading the topping over the loaf and sprinkling some of the pecan nuts on top.
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