MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Banana Pecan Bread
 Categories: Breads, British
      Yield: 1 Loaf
 
      3 lg Ripe bananas
    225 g  Self-raising flour; (8 oz)
      1 pn Salt
    175 g  Caster sugar; (6 oz)
    100 g  Unsalted butter; (4 oz);
           -softened
      2    Eggs
      2 tb Golden syrup
     50 g  Pecans; (2 oz)
 
  Preheat the oven to 160°C / 325°F / gas 3 and grease a 450 g / 1 lb
  loaf tin.
  
  Peel and mash the bananas in a bowl then add the remaining
  ingredients and beat vigorously for a minute to make sure they are
  well combined. Spoon the mixture into the loaf tin and spread it to
  the sides. Sprinkle the top with the pecan nuts and bake in the
  pre-heated oven for 1-1/4 hours until well risen and firm to the
  touch. Leave the loaf to rest for 10-15 minutes in the tin and then
  turn on to a cooling rack and leave to rest and become cold or just
  serve warm as a pudding.
  
  Recipe by Gary Rhodes, Rhodes Around Britain, London, BBC Books, 1994
 
MMMMM