Dealing with a surfeit of bananas: banana pecan cake with maple syrup glaze

Banana purchasing in our house is a fine example of excellent procurement. It’s not very often that supply outstrips demand.

But, when just occasionally, He who Shops gets it a little wrong, She who Bakes needs a good banana cake recipe.

This one, from Chocolate and Zucchini, is pretty good!

 

Ingredients

  • 80 grams (3/4 cup) pecans, toasted (in the oven for about 5 mins while its preheating) and roughly chopped
  • 280 grams (2 1/3 cups) plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 140 grams (1/4 cup) unsalted butter, softened
  • 100 grams (1/2 cup) brown sugar
  • 40 grams (2 tablespoons) maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon rum
  • 3 large eggs
  • 4 ripe bananas, about 600 grams weighed with skin, peeled

Method

  1. Preheat the oven to 175°C and grease a 24-cm savarin or ring mold, a loaf pan, or a simple 20-cm (round cake pan (I used a kugelhopf ring tin, because I had one 🙂 )
  2. In a medium bowl, combine the pecans, flour, baking powder, and salt. Set aside.
  3. Cream the butter and sugar then add the maple syrup, vanilla, and rum. Add the eggs one by one, mixing well after each addition.
  4. Mash the bananas with a fork and fold them into the batter.
  5. Add the dry ingredients to the batter and use a spatula to combine, gently lifting the batter and folding it over itself until no trace of flour remains; don’t overmix.
  6. Pour into the prepared pan and bake for 45 minutes.
  7. Let the pan rest on a rack for 10 minutes. Run a knife or a thin spatula all around the cake to loosen, then remove from the pan and transfer to the rack to cool.
  8. Let cool for 30 to 40 minutes before glazing (see glaze recipe below).

Maple Syrup Glaze

  1. Sift 50 grams (6 level tablespoons) icing sugar into a small bowl.
  2. Pour in 40 grams (2 tablespoons) maple syrup, and whisk vigorously with a fork until smooth.
  3. Spoon over the cake and spread with an icing spatula or the back of the spoon.
  4. Don’t add some and then add a bit more latter, unless you like the runny and thick two tone glaze look shown below

Enjoy with a lovely cup of tea, in a break from all that sewing…

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6 Responses to Dealing with a surfeit of bananas: banana pecan cake with maple syrup glaze

  1. susew says:

    looks delicious and even better with maple syrup glaze.

  2. accordion3 says:

    The cake looks delicious. How many cups of tea did THE formal dress need?

  3. sewruth says:

    Mixed, baked and eaten with coffee which is my preferred tipple in the afternoon. Yum!

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