Un « cake » aux bananes et aux noix de pécan

Yesterday I made what we in the U.S. call banana bread. It's a "quick bread" and is made with baking soda (bicarbonate alimentaire) and/or baking powder (levure chimique) rather than with yeast (levure de boulanger). I had several bananas that had been ripening on the kitchen counter for a few days. The weather turned very hot, and the bananas were completely ripe before I even noticed. The riper the banana, the sweeter it is, even if the yellow banana peel has started turning black. You peel the banana and mash the banana flesh. Then you mix it into a cake batter and bake it. Here's how my banana cake looked:

You can bake the banana bread batter in a round or square cake pan, a loaf pan (called a un moule à cake in French), or in a mold like the one you see above, which is called un  moule à financiers. Financiers are little loaf cakes made with almond powder. Oh, after filling the financier mold, I had some batter left over. I baked it in a round ceramic ramekin. That's how my finished banana bread turned into a flower for serving or for snacking.