Banana Pecan Muesli Slice Recipes

Steps:

• Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
• In a large bowl, combine the flour, baking soda, and salt; set aside.
• Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
• Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.
• Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve.

Steps:

• Combine muesli, flour, sultanas & pecans.
• In a separate bowl combine bananas, egg & honey.
• Pour wet ingredients into dry ingredients and mix well.
• Lightly grease and line a 18 X 28cm slab tin. Spoon mixture into tin and smooth the top.
• Bake at 180 C for 30 mins until firm and golden.
• Cool before cutting into fingers to serve.

Steps:

• BASE:.
• Cream butter & sugar together.
• Sift together the flour and cocoa and add to creamed mixture.
• Press into a baking paper lined sponge roll/slice tin.
• Bake at 170'C for 10 minutes.
• FILLING:.
• Bring all ingredients, except the nuts, to the boil in a pot.
• Simmer for at least 10 minutes (the longer it cooks, the firmer it sets).
• Pour over cooked base.
• Cover with the pecan nuts.
• TOPPING:.
• Melt together the chocolate and butter.
• Spread over the nuts.
• Slice when cooled.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in bananas. Combine the flour, baking powder, baking soda and salt; add to creamed mixture. Fold in pecans., Transfer batter to a greased 9x5-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool for 10 minutes before removing from pan to a wire rack., In a small bowl, combine cream cheese and pineapple. Serve with bread.

Steps:

• Preheat the oven to 350F/180C/Gas4. Line a 11x17 shallow baking pan with baking parchment.
• Mix together all the ingredients except the icing sugar, lemon juice and pumpkin seeds.
• Spread the mixture evenly in the pan and bake for about 25 minutes, until golden brown. Remove from oven and allow to cool.
• To make the topping, put the icing sugar in a bowl and stir in just enough lemon juice to give a thick, spreading consistency.
• Spread the lemon topping over the baked mixture and sprinkle generously with pumpkin seeds.
• Allow icing to set before cutiing into squares or bars.