MY BRAZILIAN BANANA CAKE RECIPE

This is my own adaptation of the traditional Brazilian Banana Cake recipe "Bolo De Banane" 

 I liked the original recipe as its a healthier take on most of the cakes we are used to here in the west, so it appealed to the health food freak in me, it also appealed to my "waste not want not" self, as its a great way to use up past there best & even ready for the bin Bananas - but I found the original slightly lacking in flavour, so having tweaked it around a bit, this is what I came up with...

BRAZILIAN BANANA CAKE

A Rich, Moist & Flavorsome Cake,  Adapted from a Traditional Brazilian Recipe. Lower in Sugar & Fat than Other Traditional Cake Recipes.

INGREDIENTS

1 Large Egg

 1 & 1/2 Cups of Self Raising Flour   (or plain flour with tsp of Baking Powder)

1 Cup of Raw Cane Sugar

4 tablespoons of Softened Butter 

1 Tsp of quality Vanilla Essence

A Generous Tsp of Maple Syrup

3 x Medium/Large Mashed Ripe Bananas

Handful of Roughly Crushed Pecan Nuts

METHOD

Pre- heat oven to 180ª  - Grease a 10” inch Loaf Tin.

Whisk together Eggs & Sugar until  fluffy & light.

Whisk 1 tablespoon of flour into this mix - this will help stop any curdling.

Now whisk in the Softened Butter, Vanilla Essence & Maple Syrup
Change from Whisk to K beater (if using Mixer) or large Spatula or Wooden Spoon.

Now sieve & gently fold in the Flour.

If using a Mixer, break up Bananas & throw into the bowl whilst still mixing, otherwise 
Mash the Bananas & fold into the mixture, lifting in a circular motion to add air.

Gently fold in the Crushed Pecan Nuts.

Pour Batter into the Baking Tin & place into the hot oven.

Bake for Approximately 50 minutes, or until Golden Brown & Cooked through.

 Test with a knife or skewer, if it comes out of the cake clean, the cake is ready - 

NOTE never open door until at leas 3/4 way through cooking  - ENJOY!!!