Eaten warm this delicious banana cake is a game changer with its delicious caramel and coconut grilled top.
Function: Circo Therm®
Banana Pecan Cake with Warm Caramel Topping
Ingredients
2 cups plain flour
1 tsp baking powder
1 tsp bicarb soda
1 1/4 cups castor sugar
1/3 cup chopped pecans, toasted
125g softened butter
1 cup mashed banana (approx 2 large)
1/2 cup buttermilk
2 eggs
Topping
60g butter softened
2/3 cup brown sugar
2 tblspns buttermilk
1/2 cup shredded coconut
1/2 cup chopped pecans, toasted
For serving
Thick cream, if desired
Method
Preheat the oven on CircoTherm® 160°C.
Sift the dry ingredients into a bowl and stir through the sugar and pecans. Add the butter and combined banana, buttermilk and eggs. Use an electric mixer to combine the ingredients then beat on a medium setting for 2 minutes until well combined. Pour the mixture into a greased and fully lined 23cm square cake pan.
Bake for 45-55 minutes or until cooked through when tested with a skewer. Stand in the tin for 20 minutes then allow to cool thoroughly on a wire rack. Store in an airtight container until required.
Place the cake onto an oven tray. Cream the butter and brown sugar until light and creamy then stir though the buttermilk, coconut and pecans until well combined. Dot the mixture evenly over the top of the cake. Place under the preheated grill on self level 3 at 200°C for 6-8 minutes or until the topping has melted and browned. Slice and serve warm with a dollop of cream. Serve immediately.
Notes
An alternative to the crumble topping would be a caramel sauce.
Ingredients
1 1/2 cups sugar
1/3 cup water
3/4 cup cream
Method
In a small saucepan combine the sugar and water and stir over induction setting 5 until the sugar has dissolved. Increase to 7 or 8, bring to the boil then cook without stirring for 5-6 minutes or until the toffee is golden. Remove from the heat and very carefully pour in the cream. Return to the cook top and simmer on induction setting 5, stirring until well combined and smooth. Allow to cool. Serve drizzled over the cake with cream.
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Authors Bio
As an experienced home economist and Food Designer Trish has worked over the span of her career in the food and home appliance industry as a demonstrator, teacher, recipe developer and food stylist. For more than 20 years she worked for and later managed the test kitchen for a large FMCG company working on some of Australia’s most trusted and iconic food brands, developing recipes and usages for their products as well as styling mouth watering images for cookbooks and websites. She has also appeared regularly as a brand ambassador on a number of well loved television cooking shows.