Spiced Banana Cake

A great clever recipe for spiced banana cake with a rich butterscotch cream filling and iced topping covered with delicious and crunchy candied pecan nuts. Just right for serving at high tea on a dreary Autumnal day with the bright leaves falling away from the wind torn trees.  A perfect combination of flavors and textures, making it a delightful treat for a gathering or special occasion.

Servings: 8

Preparation Time: 30 minutes

Cooking Time: 35-40 minutes

Total Time: 1 hour 15 minutes

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Ingredients

For the Banana Cake:

• 3 ripe bananas, mashed
• 225g (1 ¾ cups) all-purpose flour
• 150g (¾ cup) granulated sugar
• 120g (½ cup) unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 120ml (½ cup) whole milk or plant-based milk

For the Butterscotch Buttercream:

• 150g (¾ cup) unsalted butter, softened
• 100g (½ cup) brown sugar
• 60ml (¼ cup) heavy cream, double cream or plant-based cream
• 1 tsp vanilla extract
• 200g (1 ¾ cups) powdered sugar

For the Candied Pecans:

• 100g (1 cup) pecan halves
• 50g (¼ cup) granulated sugar
• 1 tbsp unsalted butter
• ¼ tsp ground cinnamon
• Pinch of salt

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Equipment Needed

• Two 20cm (8-inch) round cake pans
• Large mixing bowls
• Electric mixer or hand whisk
• Spatula
• Measuring cups and spoons
• Baking paper/parchment paper
• Cooling rack
• Saucepan (for butterscotch)
• Small frying pan (for candied pecans)

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Preparation

For the Banana Cake:

1. Preheat the oven:
   Preheat your oven to 180°C (350°F). Grease the two 20cm (8-inch) cake pans and line the bottoms with parchment paper for easy removal.
2. Mix the dry ingredients:
   In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
3. Cream the butter and sugar:
   In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3 minutes.
4. Add the eggs and bananas:
   Beat in the eggs one at a time, ensuring they are well combined. Stir in the vanilla extract and mashed bananas until evenly distributed.
5. Combine wet and dry ingredients:
   Gradually add the dry ingredients to the wet mixture in two or three additions, alternating with the milk. Start and finish with the dry ingredients, mixing just until combined. Avoid overmixing.
6. Bake the cakes:
   Divide the batter evenly between the prepared cake pans. Smooth the tops and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a cooling rack to cool completely.

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For the Butterscotch Buttercream:

1. Make the butterscotch base:
   In a small saucepan, melt 50g (¼ cup) of the butter over medium heat. Add the brown sugar and cream, stirring until the sugar is dissolved. Bring to a simmer and cook for 3-4 minutes until thickened slightly. Remove from heat and stir in the vanilla extract. Allow it to cool completely before using in the buttercream.
2. Whip the buttercream:
   In a large bowl, beat the remaining softened butter (100g) until smooth. Gradually add the cooled butterscotch sauce and powdered sugar, beating until light and fluffy. If the mixture is too thick, add a splash of milk or cream to reach a spreadable consistency.

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For the Candied Pecans:

1. Prepare the pecans:
   In a small frying pan over medium heat, melt the butter. Add the sugar, cinnamon, and salt, stirring until combined and the sugar begins to dissolve.
2. Add the pecans:
   Toss the pecans in the sugar mixture, ensuring they are evenly coated. Continue cooking for 3-4 minutes, stirring frequently, until the pecans are toasted and the sugar has caramelized.
3. Cool the pecans:
   Transfer the pecans to a sheet of parchment paper and allow them to cool and harden.

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Assembly

1. Level the cakes (optional):
   If the cakes have domed tops, use a serrated knife to level them.
2. Add the butterscotch filling:
   Place one cake layer on a serving plate or cake stand. Spread a generous amount of the butterscotch buttercream over the top.
3. Layer the cake:
   Place the second cake layer on top, then spread the remaining butterscotch buttercream evenly over the top and sides of the cake.
4. Top with candied pecans:
   Arrange the cooled candied pecans on top of the cake in an even layer or in a decorative pattern.

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Nutritional Information (Per Serving):

• Calories: 590 kcal
• Fat: 35g
• Saturated Fat: 17g
• Carbohydrates: 65g
• Sugars: 48g
• Fiber: 3g
• Protein: 5g
• Sodium: 250mg

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Preparation Tips:

• For a deeper flavor: Toast the spices (cinnamon, nutmeg, ginger) in a dry pan for 1-2 minutes before adding them to the batter.
• For extra moistness: Add a tablespoon of sour cream or yogurt to the cake batter.
• For a decorative look: Use extra buttercream to pipe designs around the edges of the cake.