Recipe
Banana & Pecan Cake with Maple Syrup Glaze
A moist banana cake packed with pecans and finished with a glossy maple glaze.
Ingredients
Method
20 mins prep50 mins cook70 mins total
Heat the oven to 180°C fan/200°C conventional. Grease and line a 20cm round cake tin.
Mash the bananas with the maple syrup and milk until mostly smooth.
Beat the softened butter and caster sugar until pale. Beat in the eggs one at a time.
Fold in the flour, baking powder and salt, then stir through the banana mixture and pecans.
Spoon into the tin and bake for 45–55 minutes, until risen and a skewer inserted in the centre comes out clean.
Cool in the tin for 10 minutes, then transfer to a rack. Mix the icing sugar with enough maple syrup to make a pourable glaze and drizzle over the cake.
Notes
For a nut-free version, omit pecan nuts or substitute with another type of nut. The maple syrup glaze adds a delicious sweetness, but you can skip it for a simpler cake.
About this recipe
This easy banana cake makes the most of ripe fruit, with toasted pecans folded through a tender crumb and a simple maple glaze on top. Serve it with tea or as a relaxed dessert.
