Banana bread loaf recipe
 Batch-bake this moist, spiced, nutty banana loaf, then eat what you can for breakfast, brunch or tea and freeze the rest. 6 very ripe bananas125ml/4½fl oz vegetable oil115g/4oz butter, softened, plus extra for greasing335g/11½oz caster sugar4 free-range eggs450g/1lb plain flour 2 tsp baking powder1 tbsp ground cinnamon 1 tsp ground cloves ½ tsp salt225g/8oz raisins 225g/8oz pecans 6 very ripe bananas 125ml/4½fl oz vegetable oil 115g/4oz butter, softened, plus extra for greasing 335g/11½oz caster sugar 4 free-range eggs 450g/1lb plain flour 2 tsp baking powder 1 tbsp ground cinnamon 1 tsp ground cloves ½ tsp salt 225g/8oz raisins 225g/8oz pecans Method Preheat the oven to 200C/400F/Gas 6. Grease and line two medium (or three small) loaf tins.Mash the bananas and vegetable oil together in a bowl and set aside. In a separate mixing bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs, one at a time, then stir in the mashed banana mixture until well combined.Mix the flour, baking powder, ground spices and salt together in another bowl and lightly fold into the banana mixture. Add the raisins and pecans and fold together lightly.Spoon the cake mixture into the loaf tins and bake in the oven for 1½ hours, or until risen and golden-brown. Check after one hour and reduce the oven temperature slightly if the loaves are browning too quickly on the top, or cover the loaves loosely with aluminium foil. Leave the banana bread to cool in the tins, then turn out and serve in thick slices. Preheat the oven to 200C/400F/Gas 6. Grease and line two medium (or three small) loaf tins. Preheat the oven to 200C/400F/Gas 6. Grease and line two medium (or three small) loaf tins. Mash the bananas and vegetable oil together in a bowl and set aside. Mash the bananas and vegetable oil together in a bowl and set aside. In a separate mixing bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs, one at a time, then stir in the mashed banana mixture until well combined. In a separate mixing bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs, one at a time, then stir in the mashed banana mixture until well combined. Mix the flour, baking powder, ground spices and salt together in another bowl and lightly fold into the banana mixture. Add the raisins and pecans and fold together lightly. Mix the flour, baking powder, ground spices and salt together in another bowl and lightly fold into the banana mixture. Add the raisins and pecans and fold together lightly. Spoon the cake mixture into the loaf tins and bake in the oven for 1½ hours, or until risen and golden-brown. Check after one hour and reduce the oven temperature slightly if the loaves are browning too quickly on the top, or cover the loaves loosely with aluminium foil. Spoon the cake mixture into the loaf tins and bake in the oven for 1½ hours, or until risen and golden-brown. Check after one hour and reduce the oven temperature slightly if the loaves are browning too quickly on the top, or cover the loaves loosely with aluminium foil. Leave the banana bread to cool in the tins, then turn out and serve in thick slices. Leave the banana bread to cool in the tins, then turn out and serve in thick slices.