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Home Recipes
Dessert & Treat

Banana Pecan Cake

Yield:
1 6-inch cake

Ingredients :

    4 tablespoons unsalted butter, room temperature, plus more for pan
    1 cup sifted cake flour, (not self-rising), plus more for pan
    ½ teaspoon baking soda
    ¼ teaspoon baking powder
    Pinch of ground cloves
    1 very ripe large banana, mashed (about ½ cup)
    ¼ cup buttermilk
    ½ teaspoon pure vanilla extract
    ½ cup firmly packed dark-brown sugar
    1 large egg
    ¼ teaspoon salt
    ¼ teaspoon ground cinammon
    ⅓ cup chopped toasted pecans
    Confectioners' sugar, for dusting
    Sweetened whipped cream, for serving (optional)

Direction :

    Preheat oven to 350 degrees. Butter a 6-by-2-inch round cake pan. Line bottom with parchment paper; butter, and dust with flour. Set aside. Into a bowl, sift flour, baking soda, baking powder, salt, cinnamon, and cloves. In another bowl, whisk banana, buttermilk, and vanilla.

    In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Add flour mixture in two batches, alternating with banana mixture. Stir in pecans. Pour into pan; bake until golden brown, about 45 minutes. Let cool 10 minutes. Run a knife around edge; invert onto a wire rack. Reinvert cake; let cool. Dust with confectioners' sugar, and serve with whipped cream if desired.

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681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

Mon - Fri: 9:00 - 19:00

+1 980 333 4817

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