Recipe: Chocolate Chunk, Banana and Pecan loaf

My luck in winning competition's has increased somewhat of late. First I won a wonderful head massage from Poppy loves then a few weeks ago I read of Lobsterandswan's giveaway of Coconom, coconut sugar. As most of you know I like to bake and love nothing more than trying new interesting products. Keen to use alternative, healthier sweeteners other than the white stuff, I entered the competition immediately.

Since receiving my Coconom I've been scouring the net for suitable recipes I came across this yummy sounding Banana, Chcolate and Pecan loaf on an American blog Reluctant Entertainer. I substituted the brown sugar for the Coconom. As soon as I opened the packet the aroma of sweet toffee , Matilda just wanted to eat it by the spoonful! I'm about to put in an order as I've since used it in a Maple and Pecan cake, and a Pumpkin pie. Think I may be developing an addiction! It works very much like a dark muscovado sugar injecting a subtle caramel flavour into your baking. More importantly, its nutritional value is so much greater than brown sugar, for example it contains 36 times more iron which certainly makes for guilt free treats...

1/2 cup butter, softened
3/4 cup sugar (I used Coconom)
2 eggs
2 1/2 cups mashed bananas (4 bananas)
2 cups of plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp salt
1 tsp vanilla
1 cup of chocolate chunks
1 cup of chopped pecans

Preheat the oven to 180 degrees. Place all the ingredients into a large bowl and mix well. Pour into a loaf tin and pop into the oven for about 45 minutes or until cooked. Yes it really is as simple as that. Thank you to the Reluctant Entertainer who sweetly recommends this as a perfect cake to offer new neighbours! Wish I lived in an area where neighbours made cakes to welcome in new residents.