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!
- 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
- 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 🙂 )
- In a medium bowl, combine the pecans, flour, baking powder, and salt. Set aside.
- Cream the butter and sugar then add the maple syrup, vanilla, and rum. Add the eggs one by one, mixing well after each addition.
- Mash the bananas with a fork and fold them into the batter.
- 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.
- Pour into the prepared pan and bake for 45 minutes.
- 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.
- Let cool for 30 to 40 minutes before glazing (see glaze recipe below).
Maple Syrup Glaze
- Sift 50 grams (6 level tablespoons) icing sugar into a small bowl.
- Pour in 40 grams (2 tablespoons) maple syrup, and whisk vigorously with a fork until smooth.
- Spoon over the cake and spread with an icing spatula or the back of the spoon.
- 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…