A slice of goodness: Banana, strawberry and pecan bread

This deliciously healthful banana bread has an unique edge with dried strawberries, nutmeg and pecans.

MAKES 1 loaf

80ml rapeseed oil, plus further for greasing the tin

2 medium eggs

170g gentle brown smooth sugar

80ml complete milk

2 small ripe bananas, peeled

170g wholemeal rye flour

1 tsp grated or floor nutmeg

1 rounded tsp bicarbonate of soda, sifted

60g pecans, sliced

50g dried strawberries, chopped to the scale of raisins

icing sugar and freeze-dried strawberry powder, for dusting

  • Preheat the oven to 180C/ 160C fan/gasoline 4. Brush a 2lb nonstick loaf tin with oil and line with baking paper.
  • Utilizing an electrical whisk, beat collectively the eggs and sugar in a big bowl for a few minutes till pale and thick. Mix within the oil and the milk, then add the entire bananas and coarsely mash and break them up utilizing a fork or potato masher.
  • Mix the flour, nutmeg and bicarbonate of soda in a big bowl. Fold into the banana combination in two additions, then fold within the pecans and strawberries.
  • Switch the combination to the ready tin and bake for 50-60 minutes till golden and risen, and a skewer inserted on the centre comes out clear. Stand for 10 minutes, then prove on to a wire rack to chill, putting it the proper method up.
  • Mud the highest with icing sugar and speckle with the strawberry powder. This retains nicely for a number of days loosely coated.