Ingredients:
Topping:
100g butter
100g brown sugar
100g pecan nuts
Batter:
6oz plain flour
1.5 tsp baking powder
1tsp salt
4 medium free-range eggs
9 oz sugar
5 floz sunflower oil
2 ripe bananas, mashed
Preheat the oven to 180 degrees.
Butter a 2 litre loaf tin or similar
Method:
Melt the butter and sugar in a pan and cook for a few minutes until it has turned into a toffee sauce. Turn off the heat and add the pecan nuts, stir until covered with the toffee sauce. Tip the pecans and sauce into a buttered ovenproof dish.
Sift together flour, salt and baking powder in a bowl. Whisk together the sugar and eggs until they thicken up, then beat in the oil. Add the mashed bananas and mix well.
Tip the batter into the ovenproof dish to cover the toffee mixture. Bake for around an hour or until a knife comes out clean.
Leave to cool for 10 minutes then turn the cake out onto a plate or board.
