Wednesday, 29 June 2011

Banana Pecan and Toffee Cake

My take on re-inventing and deconstructing Banoffee Pie.... mainly because I have a bunch of overripe bananas to get rid off before they go bad.

Banana Pecan and Toffee Cake
200g butter
200g dark brown sugar
4 large eggs
2 ripe bananas
75g pecans, chopped
200g flour
1 tsp baking powder

Preheat oven to 180C. Grease an 8in cake tin and line with parchment paper.
In a large bowl, beat together butter and sugar until pale and fluffy.
Gradually beat in the eggs on at a time and whisk in the bananas.
Fold in the chopped pecans and flour.
Spoon the mixture into the tin and bake for about 45 minutes.

Meanwhile, you can make the toffee for the topping by melting butter, brown sugar and double cream. Simmer the mixture over low heat until thickened.

Arrange slice bananas neatly over cooled cake and spread warm toffee thinly over the bananas and the cake.