I love pecans so I invented this recipe with left over very soft and mushy bananas and some pecans. It was quite delicious! And lovely for the cold autumn nights with a cup of cocoa, while you Netflix and chill.
This is my banana bread recipe in which I have added pecans instead of walnuts.
1 Loaf Tin Size 2 pounds
1 Parchment paper
140 gramaSelf-raising flour
140 grams Butter(softened )
2Very ripe bananas(mashed )
50 gramsPecans(roughly chopped)
Heat oven to 180C/160C fan/gas 4.
Butter a 2lb loaf tin and line it with baking parchment.
Add sugar and butter together and mix throughly till creamy.
Add eggs and flour and mix thoroughly.
Add the baking powder, pecans and mix in the mashed bananas.
Pour the mixture into the tin and bake for 50 minutes or till cooked through.
Keep checking every 5 minutes after it has cooked for around 35 minutes. Test with skewer or knife by sticking it in the middle. If it comes out clean it is done!Remove from oven and let it cool. Slice into 8 to 10 pieces.Enjoy!
This is an amazing Brazilian sweet that can be enjoyed by children as well as adults.
Unsweetened cocoa: 3 tbsp
Butter: 1 tbsp
Condensed milk: 1 can (14 ounces or 400 grams)
Combine cocoa, butter and condensed milk in a saucepan over medium heat. Keep stirring until the mixture has thickened (this usually takes about 10 minutes). Remove from heat and cool. Form into small balls and they are ready to eat immediately or can be refrigerated for later.
South Asian touch:
Add in crushed cardamom to your condensed milk when you add the cocoa powder.
Add cinnamon and a little cayenne pepper when you add the cocoa powder.
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