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Banana and pecan cake
Makes 1 X 25CM LOAF Cakes, Bread and Pastries
Ingredients
- 3 very ripe bananas, around 350g, peeled
- 150g butter, softened
- 185g sugar
- 3 eggs
- 100ml coconut milk
- 280g plain flour
- 50g ground hazelnuts
- 1tsp baking powder
- 1⁄4tsp salt
- 100g pecan nuts, finely chopped
- butter, for greasing
- flour, for dusting
- 150g milk cooking chocolate
- 1-2tsp sugar
- 50g pecan nuts, coarsely chopped
- 1 handful banana chips
- 2tsp shredded coconut
You will need
- 25cm loaf tin
Method
Preheat the oven to 180C/160C fan/ Gas 4. Butter a 25cm loaf tin and dust with flour. Invert and tap lightly to get rid of excess flour.
Mash the bananas with a fork. Whisk the butter and sugar until creamy, then gradually incorporate the eggs. Mix in the banana and coconut milk. Combine the flour, hazelnuts, baking powder and salt and quickly stir into the wet mixture. Fold in the pecans and transfer the batter to the tin. Level the top.
Bake the cake for around 60-70 minutes. Use a toothpick to test for doneness. Remove from
the oven and set aside to cool
completely. Increase the oven
to 200C/180C fan/Gas 6 and line a baking tray with baking paper.
Melt the chocolate, stirring continuously, in a bowl set over a saucepan of simmering water.
Combine the sugar and 11⁄2tbsp boiling water in a bowl. Add the chopped nuts and toss. Transfer the nuts to the baking tray in a single layer and roast in the oven for around 10 minutes, turning once. Finely chop the banana chips and combine with the coconut. Transfer the cake from its tin onto a serving plate. Pour the chocolate mixture over the cake. Sprinkle with the toasted nuts, chopped banana chips and grated coconut.
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