This is the other thing I made with the leftover bananas at work last week. It took much longer than the caramel banana blondies, but was still a success! I love using pecans in baking, so this cake really appealed to me.
There were quite a few stages to making this cake; making the crumble topping, mixing the dry and wet ingredients separately, whisking the egg whites, and combining everything together. It also seemed to take me an inordinately long time to line the cake tin!
The crumble topping was simple to make – pecans, sugar, nuts and a little flour were rubbed together to create a crumb-like texture. The other stages were also pretty simple, although I was a bit worried my bowl wasn’t big enough at one point when I’d combined the wet and dry ingredients, but had yet to add the egg whites.
Luckily, the egg whites just about managed to fit into the bowl. I had to bake the cake for a good while longer than the recipe said; the cake ended up pretty tall and it was a good job I’d lined the tin with a sheet of paper that stood higher than the actual tin.
The cake itself was lovely. The banana flavour was very strong, and the hint of cinnamon together with the pecans rounded things off perfectly. The cake was a little soft at the bottom where it hadn’t completely cooked through, but it was still edible! Plus, it was very light thanks to the use of oil instead of butter.
I don’t think the crumble topping was as crunchy as it could have been, but that might have been because I only got round to trying a piece the day after baking it.
From BBC Good Food here: http://www.bbcgoodfood.com/recipes/6067/banana-cake-with-pecan-crumble-crunch