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Banana Pecan Biscoff Cake

Name: Banana Pecan Biscoff Cake
Cook time: 90 min
Total time: 90 min
Yield: 12 servings
Ingredients: 550 g Plain flour; 175 g Toasted pecans; 2 tsp Bicarbonate of soda; 2 tsp Baking powder; 1/2 tsp Salt; 200 g Butter; 375 g Caster sugar; 675 g Very ripe banana; 4 Large eggs; 4 tbsp Lemon juice; 3 tsp Vanilla extract; 3 tbsp Biscoff spread

This not so wee cake began as an idea, but boy did it work. The combination of banana and pecan is always a winner but adding salted caramel and Biscoff takes it up a notch. I'll admit it's a big old cake but that's perfect for sharing if you ask me. Then again once you try it you won't want to share. The Biscoff cream cheese frosting is ridiculously good, I was eating it with a spoon at one point.

Cook

1h 30m

Banana Pecan Biscoff Cake

This not so wee cake began as an idea, but boy did it work. The combination of banana and pecan is always a winner but adding salted caramel and Biscoff takes it up a notch. I'll admit it's a big old cake but that's perfect for sharing if you ask me. Then again once you try it you won't want to share. The Biscoff cream cheese frosting is ridiculously good, I was eating it with a spoon at one point.

Cook

1h 30m

Ingredients

Method

Turn cooking mode on

Step 1

Add your flour, pecans, bicarbonate of soda, salt and baking powder to a large bowl and combine. To a separate bowl add your caster sugar, mashed banana, softened butter, eggs, vanilla extract and lemon juice. Beat this together until combined and smooth. Add your melted Biscoff spread and gently beat until combined. Fire in your dry ingredients and beat until just combined.

For

12

M

I

550

g

Plain flour

175

g

Toasted pecans, chopped

2

tsp