This was inspired by the most delicious cake I had at a supplier tasting event last week. I’ve tried to recreate it myself and it’s not half bad.
- 3oz/75g very soft butter/margarine
- 3oz/75g dark brown soft sugar
- 1 tbsp honey
- 1 large egg whisked
- 8oz/225g plain flour
- 2 level tsp baking powder
- 1 tsp ginger
- zest of 2 lemons
- 4 bananas
- 50g pecans (plus extra for decorating) roughly chopped
Preheat the oven to 180 degrees. Grease and line a standard loaf tin. Put the butter, sugar, honey and eggs in a large mixing bowl and sift in the flour, baking powder and ginger. Mix together with an electric whisk – the mixture will be quite dry at this stage. In a small bowl mash the bananas together and add to the mixture with the pecans and lemon zest. Mix again until all the ingredients are thoroughly combined.
Place on the middle shelf of the oven and bake for 50/55mins until well risen and golden. Also to rest out of the oven for 10mins or so. At this point I made up a honey and water reduction to pour over the top for extra flavour and moistness. Place an inch of water in a small saucepan with a good squeeze of honey to taste. Allow to reduce over a medium heat until there is about 5 tablespoons of liquid remaining. Spoon the honey reduction over the cake while still in the tin. Sprinkle over the remaining pecans. Allow to fully cool in the tin to allow the juice to soak into the cake.