Use overripe bananas to achieve this Very soft honey and pecan banana cake, do you like it? Nothing better than ripe bananas in pastry! This is where they give all their aroma - and where they are the sweetest. They therefore make it possible to decrease the dose of sugar recipes, sometimes even going without!

This banana cake is the kind of simple recipe that we enjoy tasting from breakfast to afternoon tea. It does not contain no refined sugar, only honey. Ripe bananas are already sweet, and bring all their flavor to the cake.

What ingredients for this banana cake recipe?

This is'classic ingredients for a cake : flour, baking powder, baking soda, butter, salt, eggs, vanilla. For the sweetener used, this is liquid honey. Ripe bananas are also added to the cake (mixed with the dough and as a decoration on the top of the cake).

For the milk, I used fermented milk : it is an ingredient which gives a lot of softness to cakes in general. I took ribot milk (it is easily found in Brittany). If you don't have one, you can easily make it by mixing whole milk and 1tbsp of lemon juice. You let it sit for 15 minutes, and it's ready.

For a touch of crunch, and also because I love it, I added pecan nuts in this banana cake!

How to make this banana honey pecan cake?

I advise you first of all to put your ingredients in ambient temperature (to optimize the final texture).

We start this recipe by preparing a peanut butter or "clarified butter". It adds a little nutty taste to the dough, I like it a lot. To do this, heat the butter in a saucepan until it turns a nutty color, then remove it from the heat.

Then, we quickly roast the pecans in the oven (or pan) to give them even more flavor.

In a container, mix the dry ingredients of the recipe. In another container, mix the wet ingredients. Then gradually incorporate the dry ingredients, then the pecans.

The dough is then poured into a 26cm round mold buttered and floured, then we decorate with two cut bananas in half crosswise. We put in the oven and it's ready!

Other recipes to try

If you like banana-based recipes, I advise you to take a look at these other recipes from the blog: the Banana bread with peanut butter and chocolate chips, Moist banana bread with cinnamon and icing, Chocolate banana muffins.

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute cakes!

Print Pin

5 on 1 vote

Banana Honey & Pecan Cake, The Very Soft Recipe Without Refined Sugar

Overripe bananas transformed into a fragrant and ultra-moist cake!

Prep time30 minutes min

Cook time57 minutes min

Total1 time h 27 minutes min

Recipe type: Dessert, Snack, Breakfast

Cuisine: French

Yield: 10

Ingredients:

• 195 g salted butter
• 380 g all-purpose flour
• 1,5 cc baking powder
• 1,5 tsp baking soda
• 1,5 this salt
• 100 g miel
• 3 eggs
• 2,5 tsp liquid vanilla extract
• 5 ripe bananas average height
• 135 ml fermented milk type ribot milk otherwise whole milk + 1tbsp lemon juice to let stand 15 min
• 110 g pecan nuts

Instructions:

• Heat the oven to 180 ° traditional heat: roast the pecans by placing them in the oven for about 5/6 minutes on a baking sheet (they must not burn).
• Cut the butter into large cubes and heat it over medium heat in a saucepan, stirring occasionally until it turns a nice amber color (not too dark either!). If it foams a little, that's normal. Remove it from the heat and pour it into a container to cool it down faster. It must be lukewarm for the rest. No need to filter it.
• In a container, mix the dry ingredients: flour, baking powder, baking soda, salt.
• In another container, pour the brown butter, 3 bananas mashed with a fork (we keep 2 for the decoration), the honey, the vanilla and the eggs one by one, mixing between each, and finally the milk.
• Incorporate the dry ingredients into the previous mixture. Blend until smooth.
• Add the coarsely chopped pecans.
• Pour the dough into a round mold of 26cm in diameter, buttered and floured.
• For the decoration, cut 2 bananas lengthwise and place on the dough before baking for about 55 minutes at 175 ° traditional heat (monitor the cooking using a wooden pick).

Notes:

* adjust the amount of honey according to your taste (here, I used a little because my bananas were very ripe)
* can be kept for several days, ideally in a bell :)

Par Lilie bakery

Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)