Banana and Pecan Tea Bread

A deliciously light tea loaf which gets wonderfully moist and sweet thanks to Total Sweet Xylitol. Enjoy this on its own or lightly buttered. Use walnuts instead of pecans if you prefer.

• 225g plain wholemeal flour
• 1 tsp bicarbonate of soda
• 3 tsp ground cinnamon
• 50g Total Sweet Xylitol
• 1 tsp vanilla extract
• 2 eggs, lightly beaten
• 90ml mild cooking oil
• 90ml milk
• 4 ripe bananas, mashed
• 50g chopped pecans

Method:

1. Preheat a fan-based oven to 150C/300F/gas mark 2
2. Line a 900g loaf tin with baking paper.
3. Sift the flour, bicarbonate of soda and cinnamon into a mixing bowl.
4. Add the rest of the ingredients and fold them together until smooth.
5. Pour the mixture into the prepared tin then bake in the oven for around an hour, or until the loaf is well-risen and firm to the touch.  The bananas mean that they will remain squidgy in the middle so there is no need to wait until a skewer comes out clean.
6. Leave to cool on a wire rack and enjoy whilst warm. Store in an airtight container. Freezes well