Notes: I tried another cake-loaf from this book that used whipped cream to improve flavour and texture. Unfortunately, this didn't turn out very well. Step One is to toast pecans and then toss them in a bit of butter. I haven't read why she calls for this buttering step, as it's one of the few times I've ever seen it called for in a recipe. The batter more than filled my 8×4" tin (smaller than the one called for) so I made a few extra cupcakes too. In the oven, the loaf didn't rise very much. The interior was also very moist and dense and a little too sweet, not what I like in a banana bread at all. I wouldn't make this again.
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