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Banana cakes with toffee pecans
Banana cakes with toffee pecans
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Upgrade banana cakes with toffee syrup and walnuts for a luxurious twist.
Ingredients:
  • 115.00 gm vegetable oil
  • 141.90 gm caster sugar
  • 199.50 gm self-raising flour
  • 1.25 gm bicarbonate of soda
  • 260.00 gm mashed ripe banana
  • 225.00 gm sugar
  • 62.50 gm water
  • 200g pecan halves, toasted
Instructions:
  • Preheat the oven to 160°C and lightly grease 10 muffin pans with a 3/4 cup capacity.
  • Using an electric mixer, blend oil, sugar, eggs, flour, bicarbonate of soda, and banana until the mixture is pale in color, about 4 minutes.
  • Divide the batter evenly into the pans. Bake for 25 minutes, or until a skewer comes out clean when inserted. Then, flip the pans onto a wire rack to cool.
  • In a medium pan, gently heat sugar and water until sugar dissolves. Increase heat to boil, then simmer for 5 minutes until golden brown. Top cakes with pecans and drizzle with toffee. Allow to cool before serving.

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