Friday, 28 October 2011

☽☾ old recipes revisited

it's good to go back to old favourites when baking: 
there's comfort in those tried and tasted:
my first blog post was for banana teabread
it never fails!
today I thought I'd lighten it up and add some
extra flavours:
more of a cake this time:
see what you think

banana pecan cake

you will need ....

3 ripe bananas ~ mashed
240g plain flour
150g caster sugar
125g butter ~ softened
100g pecans
2 eggs ~ lightly beaten
3 teaspoons baking powder
1 generous teaspoon vanilla extract
a pinch of salt
a few spoonfuls of desiccated coconut
preheat the oven to 180°c/ 350°f
line and grease a 1kg loaf tin

cream together the butter and sugar until fluffy light
add the eggs very gradually mixing well between
stir in vanilla extract, mashed bananas and pecans
sift in the flour, salt and baking powder
{this is where I realised I should have used a larger bowl!}
dollop into your prepared tin, smoothing the top
then sprinkle with coconut
bake for 1 hour, testing for doneness!
cool on a wire rack
keeps in a tin for days
{if it lasts that long}

1 comment:

  1. Never fails, love this recipe, I always have bananas that are on the turn, great way to use them up :)


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