Banana Pecan Caramel Cake
“Banana Cake Sally?”
“Does the world really need another Banana Cake recipe Sally?”
I know, I know I can hear you all from here but trust me there’s always room for one more and you quite possibly will be glad I did it. This is Hubby’s favourite banana cake which coming from a man who’s not a big cake man I take that as high praise. It’s, as a banana cake should be, very moist. It has a satisfying texture with the inclusion of sweet, fresh Australian pecans and finishes with subtle smooth hints of caramel flavours from the rich Panela Sugar and Date syrup. It’s a quick mix style needing just a bowl and spoon and is ready from go to woe in under an hour. What’s not to love?
Ingredients:
2 eggs
100 gm panela sugar *
1/3 C olive oil
¼ C milk
2 Tbs date syrup
100gm wholemeal spelt flour
100gm self raising flour (White)
½ tsp baking powder
¼ allspice
2 very ripe bananas mashed
½ C chopped pecans
Pinch of salt
Cream Cheese Frosting:
250 gm block of cream cheese
100 gm soft butter
1 cup icing sugar/mixture
1 tsp vanilla extract
2 pinches of ground cardamon (you could do this to taste if you wish. I like a hint of cardamon as an enhancer rather than it being the prominent flavour in this)
Bought Caramel like Bonne Maman or similar to serve.
Method:
Grease and line a loaf tin or 20 cm round spring form tin and preheat oven to 180c.
Combine all dry ingredients and set aside. Whisk together eggs and sugar until lightly thickened. Add milk and date syrup and whisk to combine well. Tip in flours, spice and baking powder and stir through gently. Don’t worry if it’s not completely combined, the addition of the banana and pecan with finish that off. Add banana, pecan and salt. Fold through until just combined. Tip in to preferred tin, bang on the bench a couple times to disperse any air bubbles and bake for 40 minutes or until that reliable old skewer comes out clean.
**Check the cake after 30 minutes to ensure the top is not browning too quickly. If it is, loosely cover with foil for last ten minutes.
Notes:
Panela sugar is also known as rapadura sugar. I use Grounded Pleasures sugar, it’s a family owned aussie company who source the best organic ingredients so it’s quality is always reliable. If you’re unable to source Panela Sugar for this recipe substitute ½ & ½ white caster sugar and brown sugar.
My favourite pecans are Hickson Pecans from norther NSW. They have a lovely sweet flavour and are always super fresh.
Wholemeal spelt flour can be substituted with regular wholemeal flour.
Date syrup can be subsidised with golden syrup but you may like reduce the amount as it’s a bit sweeter than date.
If you prefer to make your own caramel I use the Stephanie Alexander recipe from her Sticky Toffee Pudding recipe. It makes a huge amount and is perfectly balanced.
