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RECIPE

Ingredients:
2 cups all-purpose flour
1 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
3 medium ripe bananas, mashed
115g - 1/2 cup (1 stick) unsalted butter, melted
1 cup brown sugar
2 large eggs
1/4 cup milk
1 tsp vanilla extract
1/2 cup chopped pecans
1 coffee shot (60ml)

Instructions:
Preheat your oven to 350°F / 175°C. Grease a loaf tin with non-stick spray and line with baking paper. Set aside.

Add the flour, cinnamon, baking soda and salt to a medium sized mixing bowl and use a whisk to combine. Set aside.

Add the mashed banana (I mashed mine using a fork) to a large mixing bowl along with the melted butter, brown sugar, eggs, milk, coffee shot and vanilla extract and whisk until well combined. Add the dry ingredients and mix until no dry ingredients are showing. Add the chopped pecans fold through.

Pour the batter into the prepared loaf tin and top with more chopped pecans and sliced bananas. Bake for 50 minutes. Allow to cool to room temperature before slicing up.

Notes
Banana bread can be stored in an airtight container for up to three days.

How to Freeze:
Banana bread slices can be wrapped in plastic wrap and frozen for up to 4 weeks. Thaw at room temperature before serving.