Healthy Vegan - Vanilla Banana and Pecan Loaf

I make Banana Loaf all the time, so when I found myself with some very ripe bananas it was a toss between muffins or bread, for some reason Banana Bread won. 

Whilst making this Banana Bread, I was reminded of a time when I took some into work for colleagues to try and someone at work called me over, I thought she was going to ask me for the recipe, instead she asked What are those dark bits in the cake?
Banana I responded without hesitation, yet a little bemused.    
As I was fumbling in my kitchen cupboards looking for some vanilla essence, I remembered still having some Vanilla paste left over from making a vegan Vanilla Coconut Creme Brulee, its so much more powerful in flavour and scent. You get a good waft of it when you bring  to your mouth for tasting, and the pecan nuts added a fabulous buttery crunch.  
Other banana recipes you will find on my blog
Vegan Tiger Cakes
Banana Blondies
Banana and Coconut Flapjacks
Banofee Toffee Curd
Banana Soda Bread Farls

 Vanilla Banana and Pecan Loaf
Makes 1 loaf tin or 8 inch round cake
Ingredients
125g butter
125g golden caster sugar
2 medium eggs, lightly beaten
1 teaspoon Taylor and Colledge Vanilla Bean Paste
3 medium bananas, mashed
1 teaspoon bicarbonate of soda
250grams self raising flour
125ml milk - PLEASE NOTE YOU WILL NOT NEED ALL OF THIS
50grams pecan nuts, keep some back for the topping, roughly chop the rest
Method
Brush a 1lb loaf tin or 1 x 8 inch round cake tin or line with baking parchment paper. 
Melt the butter along with the sugar in a pan.  Remove from the heat too cool down, then transfer to a bowl. 
Add the eggs gradually, beating thoroughly after each addition. 
Add the essence and mashed bananas and beat until combined.
Then carefully fold in the sifted flour and soda alternatively with the milk. 
Then stir in the chopped pecan nuts until all the ingredients are just combined and the mixture is smooth. 
Spoon the batter into the prepared tin; smooth the surface and top with the pecan nuts. 
Bake in oven Gas mark 4/180oc for 40 - 45 minutes or until a skewer comes out clean when inserted into the centre in the cake. 
Leave in tin for 30 minutes before turning onto wire rack to cool.

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