Cakes & Bakes/ Puddings/ Recipes/ Vegetarian

Pecan & Banana Cake

Once again we are set for rain….I’m looking for some cake indulgence to beat wet weekend blues. This recipe balances a spiced banana bread sponge with a smothering of caramel infused mascarpone & toasted pecans.

Best served whilst sat in a comfy chair with a good book & a pot of tea watching the wet world go by from your window…..

Pecan & Banana Cake
Prep time
Cook time
Total time
Pecan & Banana Cake with Cream Caramel
Recipe type: Cake
Cuisine: Baking
  • The Banana Bread:
  • 140g Softened Organic Butter
  • 140g Caster Sugar
  • 140g Organic Self-raising flour
  • 2 Organic Large eggs
  • 1 tsp baking powder
  • 2 Very ripe fair trade bananas
  • 1 tbs mixed spice
  • 1 handful of crushed pecans
  • The Caramel topping:
  • 60g Caster sugar
  • 30ml water
  • 60g unsalted butter
  • 1 pinch of salt
  • 1 200g tub Mascarpone
  • 1 Handful of whole pecans for decorating
  1. Start with the Caramel, as it needs time to cool down. Heat the water and sugar in a heavy bottomed pan. DO NOT STIR(as tempting as it might be!)
  2. Once it starts to turn a golden brown and thicken up take it off the heat an whisk in the butter and the pinch of salt(salt optional).
  3. Be warned: This mixture will be scalding hot – this is definitely NOT a lick the back of the spoon moment!
  4. Before the caramel starts to change colour and thicken up – add the mascarpone and whisk.
  5. This mixture can now be set aside to cool down transfer into a ceramic bowl and place in the fridge.
  6. Turn the oven on! 180C/160C fan/ gas mark 4
  7. Line 2 x 20cm cake tins.
  8. Cream the butter and sugar until light and fluffy,
  9. Add the eggs and mix a little longer.
  10. Slowly fold in the flour, baking powder, mixed spice, bananas and the crushed pecans.
  11. Once mixed, split and pour equal amounts into the two tins
  12. Bake for about 30 - 40 mins until a skewer comes out clean.
  13. Cool in the tin for 10 mins, then remove to a wire rack.
  14. I like to fill mine with Nutella, but you can also just use the caramel topping – entirely up to you! Fill, top, spread to the edge and let the saucy topping ooze down the sides of the cake – it’s beauty lies in its imperfect and free style finish. Toss pecans (or place carefully – depends on how reckless your feeling) over the top of the cake.
  15. Eat quickly for full satisfaction!


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