Pecan and Banana Loaf

2-3 ripe bananas, roughly chopped
1 tbsp maple syrup/honey
1 tbsp rum
125g (4oz) butter, softened
125g (4oz) soft dark brown sugar
2 large eggs, beaten
225g (8oz) self-raising flour
75g (3oz) pecan nuts, roughly chopped
75g (3oz) raisins
125g (4oz) glace cherries, halved

1. Preheat the oven to 180c/350f/Gas Mark 4. Grease and line a 1.25ltr/2pt loaf tin with baking paper.

2. In a bowl, roughly mash the bananas with the maple syrup or honey and rum (I used Morgan's Spice Rum). In a separate bowl, beat together the butter and brown sugar until pale and fluffy, then gradually beat in the eggs.

3. Gently fold in the flour, then carefully mix in the nuts, raisins, cherries and the banana, syrup and rum mixture.

4. Spoon into the tin, spread level and bake for 50-60 minutes until a skewer inserted in the centre comes out clean. Cool on a wire rack.

Makes 12 slices