Banana Pecan Slice

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Banana Pecan Slice

We eat a lot of bananas in our house. They are a shopping basket staple, but no matter how many are chomped up in smoothies, lunches and pre-sport snacks, inevitably we end up with a few sad and soggy bananas going brown on the bottom of the fruit bowl.

Thankfully that is just the way they need to be for cooking a whole host of banana-based sweets.

This slice is moist while the topping is wonderfully crunchy and buttery.

Recipe

• 1 c self raising flour
• ½ t ground cinnamon
• ½ t ground nutmeg or cloves
• 60 g butter, softened
• ½ c sugar
• 1 banana, mashed
• 1 large egg
• ¼ c milk
• ¼ c pecans, finely chopped

Preheat oven to 180C. Line a 15 x 25 cm slice pan.
Beat butter and sugar until pale and cream. Add mashed banana and beat well. Add the egg and beat for 2 minutes. Add milk and flour alternately. Stir pecans in and pour into prepared tin.

Bake for about 20 minutes or until spongy to the touch.

 Topping

• ¾ c butter, very soft
• ¾ c brown sugar
• ¾ c desiccated coconut

Mix all ingredients together until well combined. While slice is still warm, gently spread the topping evenly over the top. Place the slice under a hot griller until it has melted and started sizzling. Remove from heat and leave to cool completely before cutting.

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About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

5 responses »

  1. That topping sounds delicious! Over-ripe bananas are also great mashed into pancakes — I have a bunch of recipes on my blog, if you’re interested.

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