We all need a little bit of comfort during the cold winter months. This cake is tasty, comforting and contains one of your 5 a day! 😉

 

Pecan and Banana Cake

Recipes:                     Banana Cake

Pecan Streusal topping

 

Equipment:               Eight x 4x4x7cm loaf tins

 

Cake Mixture

 

60g          Unsalted butter (room temp)

100g       Caster Sugar

3g             Salt

112g       Whole eggs

50g          Honey

200g       Flour

5g             Bicarbonate soda

400g       Peeled banana (roughly chopped)

50g          Pecans (roughly chopped)

 

Pecan Streusal topping

 

50g          Butter (cold and cubed)

50g          caster sugar

50g          flour

50g          ground pecan nuts

80g          pecan nuts (roughly chopped)

 

To Assemble

 

  1. Preheat the oven to 170°C. Grease the loaf tins and line with silicone paper.
  2. Sift the flour and bicarbonate soda into a bowl.
  3. Put the softened butter, caster sugar and salt together in the bowl and beat until light and creamy in texture.
  4. Gradually add the eggs and continue mixing until fully incorporated. Add the honey, pecans and banana then gently fold in the sifted flour and bicarbonate of soda.
  5. Divide the mixture between the four prepared loaf tins          and level the tops using a small palate knife.
  6. Prepare the streusel. Place the butter, flour, sugar and ground pecans into a mixing bowl, rub together until it becomes a crumble texture. Add the chopped pecans.
  7. Spoon generously onto the top of each cake, ensuring it is completely covered.
  8. Bake the cakes for approximately 20 minutes.
  9. Allow to cool and de-mould.

 

Store in an airtight container and consume within 2-3 days

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