Living the life in Saint-Aignan

 

Banana Pecan Cake

with maple syrup

 

For the topping (optional)

15 or 20 banana chips (dried banana slices)

15 or 20 pecan halves
1 Tbsp. maple syrup

 

Make the topping by putting the listed ingredients in a small bowl and mixing them together. Set them aside. 

For the cake
1 cup (215 g) flour 

2½ tsp. baking powder

¼ tsp. bicarbonate of soda
1 pinch of salt

8 Tbsp. (75 g) butter, softened

½  cup (110 g) sugar "soft brown" or "raw, called cassonade in French

2 eggs, beaten
450 grams (1 lb.) of bananas, weighed in their skins (about four small bananas)
75 g (½ cup) chopped pecans
2 Tbsp. maple syrup

Preheat the oven to 180ºC (350ºF. prepare a 20-cm (8-inch) round cake pan.

 Set them aside. Peel and mash the bananas. Set them aside.

In a stand mixer, cream together the butter and sugar using the whisk attachment. Mix in the eggs one at a time. Stir in the flour, pecans, maple syrup, baking soda, and baking powder. Level the top of the batter and spoon or arrange the topping ingredients over it. Drizzle over any residual syrup over all.

Bake the cake for about an hour, covering it loosely with foil after 30 minutes. Cool the cake in the pan on a rack before serving.

 

By the time I remembered (two days later) to take a photo of the cake, we had eaten most of it.