My favourite “use up” banana recipe is a choc banana bread by Bill Granger (love his ideas). It’s not really a bread texture recipe more a dense chocolate laden cake. I hadn’t made it in such a long time that when I came to it two weeks ago I’d completely forgotten that my loaf tin isn’t big enough for this recipe and it erupts out in the oven, burns on top and takes longer to bake.
So this time I fancied a slight change, pecans instead of chocolate chunks and lemon frosting. Plus a different size cake tin which would hold the mix!
Banana and Pecan Cake with lemon cream cheese frosting
- 250g plain flour
- 2 tsp baking powder
- 125g stork
- 250g caster sugar
- 4 medium ripe bananas
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 100g pecans
Sift the flour and baking powder and set aside. Mix the stork, sugar, banana, eggs, vanilla, cinnamon with a fork (easy implement to mash the banana whilst mixing together) until well combined. Stir in the pecans and then fold in the flour mix until only just combined – no need to be too thorough.
Pour mix into a 8″ square tin (2ocm) and bake at 175’c fan oven for 1 hour.
Lemon cream cheese frosting
- 300g icing sugar
- zest of 1/2 a lemon
- 50g soft butter
- 125g full fat cream cheese
- sprinkle of cinnamon
Beat the butter, cream cheese and zest until incorporated and then gently mix in the icing sugar. Slather over the cake and then dust with cinnamon.
The cake is light and moist and keeps for about a week in an air tight tin. Without the frosting this is a “healthy” cake and would be praised if seen in a school lunch box. The frosting is a little runny so if you are looking for a thicker consistency add more icing sugar to firm up.
This is also good to freeze without the frosting.
Thank you for reading