| The Moist Banana Cake |
Prep time: 45 Mins
Cook time: 32 Mins
Yields: 20 Slices
Make this decadent, moist banana cake to make your next special occasion even more special. Even though it is not a layered cake the ingredients, procedure and presentation makes it really a fancy cake and the best banana cake ever!
For Brown Sugar Glazed Pecans:
- 2 tablespoons dark brown sugar
- 2 tablespoons unsalted butter
- 1/2 cup pecan halves
For Cake:
- 1 and 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2/3 cup granulated sugar
- 1/2 cup avocado oil (any oil of your choice)
- 1 and 1/2 cups mashed banana
- 3/4 cup yogurt
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
For Frosting:
- 1/2 cup unsalted butter
- 1 cup dark brown sugar
- 1/3 cup heavy cream
- 1/4 teaspoon salt
- 1 and 1/2 teaspoons maple extract
- 2-3 cups confectioner's sugar
How to make brown sugar glazed pecans?:
- Preheat oven to 250C.
- Melt together the butter and brown sugar in a small pan.
- Add the pecan halves to the melted butter and mix thoroughly to coat well enough. Stir it for a couple of times, for about 5 minutes in total.
- Now transfer the pecans to a baking sheet. Spread it evenly. Toast it in the oven for 15-20 minutes. Remove from oven and let cool completely.
Procedure for the cake:
- Preheat oven to 350F/180C. Lightly grease a 9x13 inch pan with non-stick cooking spray. Set aside.
- In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk together to combine. Set aside.
- In a large bowl, mix together the sugar, oil, bananas, yogurt and vanilla. Stir well.
- Stir in the dry flour mix into the wet mix. Mixture will look slightly lumpy. You can add a tablespoon or two of water if it is very thick.
- Add the chopped pecans, and stir to combine. Pour batter into the prepared 9x13" pan, and bake at 350 degrees for 32-35 minutes or until toothpick inserted in the center comes out clean. Remove cake from the oven and let cool completely.
Procedure for Maple Frosting:
- Melt the butter in a saucepan. Make sure that you do not burn it.
- Add the brown sugar, salt and cream. Bring to a low boil. Let it simmer for another 3 minutes.
- Remove from heat and let cool for 15 minutes. Once cooled, stir in maple extract.
- Transfer mixture to a mixing bowl. Gradually beat in the powdered sugar one cup at a time using a hand held beater or in a stand mixer. Add extra cream if necessary to make the frosting a creamy consistency.
- Evenly spread the frosting over the cooled cake. Top with the cooled brown sugar glazed pecans.
My Notes:
- To remove the cake slices easily out of the oven you can line the pan with parchment paper.
- I used coconut palm sugar instead of brown sugar in the frosting recipe and that's why the dark brown shade.
- cup of sugar was used in the original banana cake recipe which I decreased to 2/3rds of a cup. I usually do that in most of the recipes I try. I cut back on the quantity of sugar a little bit.
Nutritional Information for Approximately 1 Slice
|
Calories: 208 Total Fat: 7.5g Saturated fat: 4.4g Unsaturated fat: 3.1g Cholesterol: 10mg Total Carbohydrate: 34.0g |
Sugars: 24.8g Dietary Fiber: 0.9g Protein: 1.8g Sodium: 176mg Potassium: 131mg |
Recipe by Madhuram's Eggless Cooking at https://www.egglesscooking.com/best-moist-banana-cake-recipe/