This is a Be-Ro book recipe that I spotted in a Facebook group fairly recently and wondered why I had never noticed it before. The reason is that it’s a new recipe in the most recent edition, which I very rarely use, preferring the book before.
It sounded so good that I just had to try it.
In the Be-Ro book it is baked in a loaf tin but the person who posted the picture had used a round tin, which I also prefer. I have found that all recipes for a 2lb (900g) loaf tin bake perfectly well in an 8” (20cm) round tin instead. You have to keep your eye on the cooking times and check sooner than stated. Sure enough, my cake was done in exactly one hour which is less than the time in the recipe. I also thought it was looking brown enough after 35 minutes so covered it loosely with foil.
It was interesting to see the quantity of bananas given by weight. So many recipes just say "three medium" or "two large" bananas but how large is large? This one states the weight of unpeeled bananas which is very reassuring.
It’s a contender for my current favourite banana cake. It had a lovely texture, a nice glossy top and just the right bananarish flavour. The dried banana slices became chewy and I was glad I didn’t substitute walnuts for the pecans just because I always have so many windfall walnuts in stock! A 100g bag is just right for the cake. There’s no doubt the people at Be-Ro know how to write a good recipe and I preferred it to the other version that I made exactly a year ago, see here. Sorry, James!
For the cake
225g self raising flour
1/4 tsp bicarbonate of soda
Pinch of salt
75g butter (I used Sainsbury's Buttersoft)
110g light soft brown sugar
2 eggs, beaten
450g bananas, weighed in their skins (exactly four small bananas)
75g pecans, chopped
2tblsp maple syrup
For the topping
25g dried banana slices
25g whole pecans
1tblsp maple syrup
Preheat the oven to 180°C/ 160° fan /gas mk 4. Grease and line the bottom of a 20cm round springform tin (or use a lined 2lb loaf tin).
First make the topping by simply placing all the ingredients in a small bowl and mixing together. Set aside. Peel and mash the bananas.
In a large bowl, cream together the butter and sugar using a hand held whisk until fluffy. Beat in the eggs in thirds with a little flour.
Stir in the remaining flour and the other ingredients and spoon into the tin. Level the top and spoon the topping ingredients over the top. Pour over any residual syrup.
Bake for about an hour, covering loosely with foil after 35 minutes. (The recipe gives a longer time of one and a quarter hours in a loaf tin.) Cool in the tin.
Cuts into 10-12 slices.