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I’m going to come clean with you. To call this recipe a “bread” is really a bit of a stretch. In truth, it’s a full-on sugar-loaded decadently-brilliant-with-tea cake.

I found this recipe a month or two back and followed it right down to the pecan crumble. Since then, I have experimented with it using an all walnut crumble, a hazelnut crumble, and a mixture of both. I’ve also replaced the banana in the cake with grated carrot, and it worked an absolute treat. I shared the walnut crumble recipe in this weekend’s Naughty or Nice column in The Irish Independent, as my naughty nutty recipe to match Aoife Barry’s Cinnamon Roasted Cashews.

In the interest of full disclosure, it’s a bit fussy to make. But only due to the fact that you need, like, five different dishes for the mixing and whisking and mashing that it entails. Not at all difficult, but I would recommend you read the recipe carefully before getting stuck in, so you’re prepared for the different stages and have all of your tools ready. The result is a light and fluffy cake, easily enjoyed at practically any time of the day. Homnomnom.

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