• Sarah L Samuels

Banana, Pecan and Maple Syrup Traybake

Updated: 6 days ago

I went to Lidl today and got the bargain box of items about to go out of date! In it were lots of bananas so I have tried out a few recipes this week - some worked really well and others were a total disaster!!! This recipe was my favourite so I wanted to share it with you.

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To start line a 10x8 inch (25x20cm) cake tin with parchment.

Next you need to mash the bananas with a fork or in a food processor. I used my mini food processor and it worked really well but a fork or potato masher would work just as well.


In the bowl of a stand mixer weigh the stork margarine, light brown sugar and caster sugar. Mix on a medium speed until it is light in colour and fluffy.



Then add the eggs one at a time and the vanilla - add them slowly so the mixture doesn’t curdle. Then add the mashed banana and chopped pecan nuts.Finally add the flour, baking powder and ground almonds.


Pour the mixture into the prepared tin and decorate with the pecan nuts.

Place in the oven and bake for 45 minutes or until a skewer comes out clean.


To make the syrup melt the butter, maple syrup and water in a pan. When the cake is cooked brush the syrup over the top and leave to cool completely before cutting into 12 pieces.


Ingredients:


250g Stork margarine

100g Light brown sugar

150g Caster sugar

4 Large eggs

1tsp Vanilla bean paste or extract

300g Mashed ripe bananas

250g Self raising flour

60g Ground almonds

1 1/2 tsp Baking powder

50g Coarsely chopped pecan nuts


Syrup topping:

25g Butter

50g Maple syrup

1 Tbsp Water


12 Pecan nuts for decoration


Method:

  1. Preheat the oven to 180 degrees centigrade (160 Fan) or Gas Mark 4.

  2. Line a 10x8 inch (25x20cm) cake tin with parchment.

  3. Mash the bananas with a fork or in a food processor.

  4. In the bowl of a stand mixer weigh the stork margarine, light brown sugar and caster sugar. Mix until it is light and fluffy.

  5. Then add the eggs one at a time and the vanilla.

  6. Next add the mashed banana and chopped pecan nuts.

  7. Finally add the flour, baking powder and ground almonds.

  8. Pour the mixture into the prepared tin and decorate with the pecan nuts.

  9. Place in the oven and bake for 45 minutes or until a skewer comes out clean.

  10. To make the syrup melt the butter, maple syrup and water in a pan. When the cake is cooked brush the syrup over the top and leave to cool completely before cutting.

Download recipe

BananaPecanMapleSyrupTraybake
.pdf
Download PDF • 117KB

Sarah’s extra slice.....


This cake can be enjoyed cold or warm with cream.

I always prefer vanilla bean paste but vanilla extract will work just as well.


If you don’t have any pecan nuts you could use walnuts instead.



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