A cake for banana fans…and blooming lovely with a cuppa coffee!
I’ve made lots of other banana related recipes and this is largely due to the fact that Grant pretty much only likes bananas and in turn we end up with a glut of them by the time the week is out. I’ve trialled many recipes, but this little beauty is adapted from a gluten-free recipe in the ASDA catalogue. I know I go on and on about the catalogues I pick up for free but seriously, give them the time of day, the recipes are quick, simple and fail-safe!
This recipe can be adapted quite a bit and I know that even though the original recipe was for a larger batch, that I did a 3/4 mix to fit the tin I had and omitted the dark chocolate. I do think though that if you’re not a maple syrup fan, then 60g of dark chocolate chopped finely and stirred through at the end would add a rich tone and depth to this cake.
Cake
- 80g pecan nuts
- 270g plain flour
- 2tsp baking powder
- 160g Stork
- 160g caster sugar
- 1/2tsp vanilla extract
- 3 free range eggs
- 3 ripe bananas
- 2tbsp maple syrup plus extra to drizzle on top
Method
- Preheat the oven to 180degrees (160 for fan ovens)
- Line a traybake tin with greaseproof paper and set aside
Beat the Stork and sugar together until light and fluffy
Mash up the 3 bananas with a fork
- Remove the pecans from the oven, leave to cool slightly.
Chop the pecans into chunks…not too small though, we want a bit of bite!
- Now return to the cake mix. Add 1 egg at a time but ensure you add a tablespoon of flour also as this will help prevent the mixture from curdling.
Add the bananas to the Stork, sugar and egg mix
Stir through with a spatula
- Once they are equally distributed throughout the mix add the remaining flour and the pecans. Stir gently until fully combined.
- Finally add the maple syrup and stir through
Pour in to the lined tin and smooth the top…decorate with the leftover half of pecans
I then drizzled the top with maple syrup to add a boost of maple-goodness
- I did this by pouring a drizzle over the top and then running a fork through it. If it hits the pecans that’s fine as then they’ll caramelise too
- Pop in to the oven for 40 minutes on the middle check or until it springs back when lightly touched.
Ta da!!! Baked to golden perfection
- There’s me with the cake! Thought i’d sneak in to my blog for a little cake-modelling.
Mmmmmmm tasty!
- Leave to cool in the tin for about 15mins and then remove to a wire rack.
- Peel off the greaseproof and cut in to chunks.
- This serves 12 hearty wedges for those who love cake (like me!) or can be cut smaller again in to nibble ‘cubes’ making 24.
Cross-section of moist and nuttiness!
Portioned up and ready for delivery to hungry teachers
Either way that looks geet lush as our mate Scott would say…a mix of moist cake with chunky nutty moments and a maple syrup tang at the end. Looking back on this though i’d want more maple syrup…I think I was too stingy with it in the recipe. Grant has recommended a post-bake drizzle whilst it’s still warm though and I reckon this would be ACE! It’ll keep the flavour and add moistness too.
One way to use up those over-ripe bananas eh!? Enjoy with cups of tea, coffee and friends!
Happy Baking
ZoBird xxx