Use overripe bananas to achieve this Very soft honey and pecan banana cake, are you tempted? Nothing beats ripe bananas in baking! That's when they give off their full flavor - and when they're sweetest. They therefore allow you to decrease the dose of sugar recipes, or even to do without them sometimes!
This banana cake is the kind of simple recipe that we enjoy tasting. from breakfast to afternoon tea. It does not contain no refined sugar, only honey. Ripe bananas are already sweet, and bring all their flavor to the cake.
What ingredients for this banana cake recipe?
This is'classic ingredients for a cake : flour, baking powder, baking soda, butter, salt, eggs, vanilla. For the sweetener used, it is liquid honey. Very ripe bananas are also added to the cake (mixed into the dough and as decoration on top of the cake).
For the milk, I used fermented milk : it is an ingredient that gives a lot of softness to cakes in general. I took buttermilk (you can easily find it in Brittany). If you don't have any, you can easily make it by mixing whole milk and 1 tbsp of lemon juice. You let it rest for 15 minutes, and it's ready.
For a touch of crunch, and also because I love it, I added some pecan nuts in this banana cake!
How to make this banana honey pecan cake?
I advise you first of all to put your ingredients well ambient temperature (to optimize the final texture).
We start this recipe by preparing a peanut butter or "clarified butter". This adds a little nutty flavor to the dough, I like it a lot. To do this, heat the butter in a saucepan until it turns a nutty color, then remove it from the heat.
Then, we quickly roast the pecans in the oven (or pan) to give them even more flavor.
In a container, mix the dry ingredients of the recipe. In another container, mix the wet ingredients. Then gradually incorporate the dry ingredients, then the pecans.
The dough is then poured into a 26cm round mold buttered and floured, then we decorate with two cut bananas in half widthwise. Put it in the oven and it's ready!
Other recipes to try
If you like banana-based recipes, I advise you to take a look at these other recipes from the blog: the Banana bread with peanut butter and chocolate chips, Moist banana bread with cinnamon and icing Chocolate banana muffins.
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute cakes!
- 195 g salted butter
- 380 g all-purpose flour
- 1,5 cc baking powder
- 1,5 tsp baking soda
- 1,5 this salt
- 100 g miel
- 3 eggs
- 2,5 tsp liquid vanilla extract
- 5 ripe bananas average height
- 135 ml fermented milk type ribot milk otherwise whole milk + 1tbsp lemon juice to let stand 15 min
- 110 g pecan nuts
- Heat the oven to 180 ° traditional heat: roast the pecans by placing them in the oven for about 5/6 minutes on a baking sheet (they must not burn).
- Cut the butter into large cubes and heat it over medium heat in a saucepan, stirring occasionally until it turns a nice amber color (not too dark either!). If it foams a little, that's normal. Remove it from the heat and pour it into a container to cool it down faster. It must be lukewarm for the rest. No need to filter it.
- In a container, mix the dry ingredients: flour, baking powder, baking soda, salt.
- In another container, pour the brown butter, 3 bananas mashed with a fork (we keep 2 for the decoration), the honey, the vanilla and the eggs one by one, mixing between each, and finally the milk.
- Incorporate the dry ingredients into the previous mixture. Blend until smooth.
- Add the coarsely chopped pecans.
- Pour the dough into a round mold of 26cm in diameter, buttered and floured.
- For the decoration, cut 2 bananas lengthwise and place on the dough before baking for about 55 minutes at 175 ° traditional heat (monitor the cooking using a wooden pick).
* can be kept for several days, ideally in a bell :)
This beautiful soft cake tempts me a lot.
And hop, cake in the oven. However, when following the recipe, I realized that it was not indicated what to do with the whole milk?! I decided to put it with the wet ingredients... Suspense
My bad! You're right, you have to add it with the wet ingredients :) I'll correct it right away!
I know that the liliebakery site is a safe bet, but this recipe did not find its audience, I do not know if it is me who is badly managed but once is not customary, no success!