Banana and Pecan Bread
125g butter, softened
1/2 cup caster sugar
2 eggs, lightly beaten
1 1/2 cups S.R. flour
1 tsp mixed spice
3 ripe bananas, roasted and mashed
1/2 cup chopped pecans
1/4 cup sour cream
1/4 cup golden syrup
1 tsp vanilla essence
1 banana extra
Cinnamon Spread:
250g light cream cheese spread
2 Tbsp icing sugar
1 tsp cinnamon
1 tsp vanilla
# Place bananas on a baking tray, and cook in a preheated 200 C oven for 30 minutes. Allow to cool, peel and mash.
# Cream butter and sugar until light and fluffy. Add eggs and mix through.
# Sift in dry ingredients and mix through with bananas, nuts, sour cream, honey and vanilla.
# Pour mixture into greased and lined loaf pan. Increase the height of the sides if necessary, remembering bread will rise by half again. Slice bananas and arrange decoratively over mixture.
# Bake in preheated 160-170 C oven for 1 hour, 10 minutes or until skewer comes out clean.
For cinnamon spread:
Combine ingredients well. Spread on sliced banana bread.