Tuesday, March 4, 2008
Banana Pecan cake
Banana isn't a fruit that one would associate with romance, but this valentine's day when its all about stawberries and cherries I opted for this banana cake for the sake of practicality, I later made up for the lack of chocolate in this recipie by adding a drizzle of hershey's syrup and making some frosted strawberries and coconut truffles on the side.
I took the recipie from the food network website and made some changes to scale it down . Here goes what I did exactly
Butter, for greasing pans
1 1/2 cups all-purpose flour, plus more for pans
1 cups sugar
1/2 teaspoon baking powder (original recipie said baking soda)
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 eggs, beaten
1/3 cup vegetable oil
2large ripe bananas, mashed into a liquidy consistency with no lumps
1 cup chopped pecans
1 teaspoons vanilla extract
Butter cake pan; set aside. Preheat oven to 350 degrees F.
In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon, and salt. Add the eggs and oil and stir just until the dry ingredients are moistened; do not beat. Stir in the banana, pecans, and vanilla. Divide the batter among the prepared pans and bake for 30 minutes in intervals of 1o mins each , or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, and then turn them out onto a rack to cool completely.
Feast on your labour of love !