Banana pecan coffee bread

Recipe by Smeg chef Elke Travers

Makes 1 loaf

4 ripe bananas

1½ cups (230g) dark brown sugar

3 eggs

100ml olive oil

2 cups (250g) plain flour

2 teaspoon baking powder

2 teaspoon bicarb soda

100ml buttermilk

1 shot (60ml) espresso

1 cup (125g) pecan nuts, roughly chopped

Set combi-steam oven to fan forced + steam and pre-heat to 190⁰C with 25% steam and line a loaf pan with baking paper.

Place bananas, brown sugar and eggs in the bowl of a Smeg stand mixer with the flat beater attached and mix for a few minutes to mash the bananas and combine the ingredients.  Add oil and mix until combined.  Sift in flour, baking powder and bicarb soda and continue to mix, while pouring over buttermilk and espresso, until smooth.

Pour into prepared tin, top with pecans and bake for 35 to 40 minutes until the loaf bounces back and until cooked when tested with a skewer.

Recipe created with the Smeg stand mixer.