Banana bread

My adaptation of Nigella's banana bread. But of course it's not really bread but a toffee moist cake that keeps well. I love eating it spread with butter.

Ingredients

120g plain flour
60g wholemeal flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
125g melted butter
125g soft brown sugar
300g mashed bananas
2 large eggs
1 tsp vanilla extract
60g toasted chopped pecan nuts

Preheat oven to 170C (160C fan)

Sieve all dry ingredients and stir to combine. Add all wet ingredients stir to make a smooth batter. Mix in nuts. Pour into a lined 2lb loaf tin.

Bake for 45 min -1 hour. Test with skewer to ensure cooked through. Cool on a wire rack.