Tuesday, March 8, 2011

Since you asked....

After I posted a picture of our Banana Pecan bread with Butterscotch Glaze to the Inn at Playa del Rey facebook page (Like us!), we got requests for the recipe...
And since you asked, here it is (even though it isn't Recipe Monday :) )!

Check back Mondays for other recipes too!

Mrs. Hamilton’s Saskatchewan Banana Cake (with Pecans)

1 cup butter, softened
2 cups sugar
2 tsp Vanilla
2 eggs
3 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup buttermilk
2 cups mashed ripe bananas (3-4 medium)
2 tsp baking soda
1 1/2 cup chopped pecans

Preheat oven to 350 degrees. Spray a 10” Bundt or two 8” round cake pans w/cooking spray. In a large mixing bowl combine the butter and sugar until light and fluffy. Add the vanilla and eggs and mix until well incorporated. In a Ziploc bag or small bowl, mash the bananas with the baking soda and set aside. Combine the flour, baking powder and salt in a medium bowl. Add 1/3 of the flour mixture to the butter, mixing just until combined. Add 1/3 of the buttermilk to the butter, mixing just until combined. Add 1/3 of the banana mixture to the butter, mixing just until combined. Repeat steps 4 through 6 until all remaining ingredients have been incorporated. Scrape bowl to insure there are no butter chunks. Fold in pecans 1 cup pecans. Pour batter into prepared pan(s) and bake for 35-45 minutes or until cake tester inserted into the center comes out clean. Cool for 10 minutes, remove from pan and continue to cool completely.

Butterscotch Glaze
1/4 cup Butter
1/4 cup Brown Sugar
2 Tbsp Milk
1 cup sifted Confectioners' Sugar
1 tsp Vanilla or Rum Extract

In saucepan combine butter, brown sugar, and milk. Bring to full boil. Remove from heat. Add confectioners' sugar and extract. Beat until smooth. Additional milk may be added to obtain desired consistency.

Drizzle glaze on top of cake. Sprinkle rest of chopped pecans on top of butterscotch glaze.

VoilĂ !


What all the hype is about... Enjoy :)

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