If you are a regular reader you will know that I recently changed my life by buying a food processor. This revelation has become a joy to my two week-day lodgers who look forward to a cake each week that they can take to work as a little treat.
I haven’t asked which their favourite is but I suspect they are buying more bananas they need each week as there are often two blackening pieces of fruit sneaked into my fruit bowl… so here is my recipe for banana and pecan cake.
You will need:
- 140g softened butter
- 140g caster sugar
- 2 large eggs, beaten
- 140g self raising flour
- 1tsp baking powder
- 2 very ripe bananas, mashed
- A handful of pecan nuts
- Icing sugar and extra pecans for decoration
Beat the butter and sugar together until light and fluffy and then add the eggs a little at a time and beat well. Fold in the flour and baking powder and then mix in the bananas and nuts. Put the whole lot into a greased loaf tin and cook at 180 degrees (gas mark4) for 35-40 minutes or until a skewer comes out clean when you put it into the centre of the cake.
Leave the cake in the tin for a while to cool and then turn out onto a cooling rack. Make up some water icing with the icing sugar and pur over the top and arrange whole pecan nuts across the top (this is to stop my lodgers from eating the whole thing in one go as it gives a guidelines as to what size a slice should be!).
If you can’t do nuts then leave them out and decorate the top with banana chips instead… or you can replace the nuts with chocolate chips instead (or both!).
The cake is extra delicious if served slightly warm with lashings of whipped cream….
