☽☾ 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}