I will post a picture the next time I bake this cake. We've eaten half of it since I dropped it on the floor yesterday and it's too rich to be consumed again in the immediate future. It is one of those cakes that I have been baking for years and a variation of its recipe I've blogged about in the very first days of my blog. This now seems like a long time ago.
Banana Pecan Nut Cake :
150g Butter (softened)
200g Cane Sugar
3-4 ripe Bananas (mashed)
80g Pecan Nuts (roughly crushed with a few whole ones saved for decoration)
300g Self-raising Flour
1/2 Tsp Bicarbonate of Soda
A few drops of Vanilla Extract
1-2 Tbsp Rum
100ml Corn Oil
Preheat oven to 180°C.
Cream butter and sugar together, add in the mashed bananas and crushed pecan nuts.
Sift the flour and the bicarbonate of soda together and add to the butter mixture. Mix well.
Fold in the fluffy beaten eggs.
Finally add in the oil. Mix well and pour into well-buttered rectangular cake tin.
Bake for 40-45 minutes or till toothpick comes out clean.
Let the cake cool for 10 minutes before removing it from the cake pan. And let it cool further before serving. Decorate with a few of the whole pecan nuts.
Banana, vanilla, rum and cane sugar....doesn't it make you think of sunshine, beaches and bronzed Caribbean Gods?