Banana and Coffee Cake

This wonderful dessert is best served warm with ice cream and fresh fruit such as strawberries or bananas.

Ingredients serve 9

¼ cup soft butter (50g)
⅓ cup brown sugar (65g)
2 ripe mashed bananas (240g)
1 egg (50g)
½ cup milk (120ml)
2 tsp instant coffee

1 ½ cups plain flour (240g)
2 tsp baking powder
½ tsp ground nutmeg
½ cup chopped pecan nuts (60g)

Topping
½ cup plain flour (80g)
¼ cup brown sugar (45g)
½ tsp cinnamon
3 tbls butter (45g)
¼ cup chopped pecan (35g)

Method

Preheat oven to 170ºC normal bake. Place butter and sugar in a bowl and mix until creamy. Blend in mashed bananas and mix evenly. Add egg and combine. Mix milk and coffee and add to the mixture. Blend flour, baking powder and nutmeg in a bowl and add to the banana mixture and combine. Add chopped nuts and mix evenly. Place batter in a 20 cm square baking paper lined cake tin. For the topping mixture, place flour, sugar and cinnamon in a bowl with the butter. Mix this with your hands until coarse crumbs have formed. Add chopped pecans and combine. Place this mixture evenly on top of the banana mixture in the tin. Bake in the oven for approx. 40 minutes and allow 15 minutes cooling before cutting. Serve with ice cream, freshly chopped bananas and chocolate sauce.

Note: If you don’t have any pecan nuts use other nut varieties such as walnuts, almonds or macadamia nuts.