Serves 8
120g Lactofree spreadable butter
120g light soft brown sugar
3 ripe bananas, peeled
2 tsp. vanilla extract
2 large free range eggs
220g plain flour
1 tsp. baking powder
1 tsp. bicarbonate of soda
80g pecan nuts
3 tbsp. Lactofree milk
For your splash of indulgence
60ml Lactofree cream
60ml Maple syrup
Pre heat the oven to 160C Fan,180C,gas mark 4 and line the loaf tin with baking parchment
Cream the Lactofree butter and sugar in a big bowl for 5 minutes.
Add the vanilla extract and one egg at a time whisking in-between. Mash the bananas then add to the bowl. Mix together.
Sift the flour, baking powder and bicarbonate into the bowl, fold it all together. Roughly break the pecans into the mix, add the Lactofree milk and combine then plop the mixture into your loaf tin
Bake for 50/60 minutes
For the splash of indulgence…
Just whisk the cream and syrup together then drizzle over a warm slice of Banana