This is a dussied up banana bread recipe. This is best served warm, but it still tastes good a few days later, rewarmed with some strawberry compote / jam.
for the pecans:
2 T. muscovado sugar
1 T. water
20 g (1 1/2 T) butter, diced
100 g (1 cup) pecan bits
for the bananas:
20 g (1 1/2 T) butter
pinch of salt
2 ripe bananas (~ 8 inches)
2 T muscovado sugar
2 T good rum
for the batter:
240 g (2 c) flour
1 1/2 tsp. baking powder
50 g (1/4 c) butter, diced
150 grams (1 c, loosely packed) muscovado sugar
1/4 c. light cream (15% milkfat)
– caramelize the pecans: set a silpat or parchment paper on the counter. Combine sugar and water in a small pan and set over medium heat. When the mixture starts to simmer, let it caramelize for two minutes or so, then add the butter and salt. Let this melt. When it simmers again, cook for an additional 1-2 minutes before adding the pecans. Stir constantly to coat. When done, spread out on the silpat and let cool.
– flambee the bananas: in a large skillet over medium heat, melt the butter and salt. When the butter smells nutty, add the bananas and sprinkle with sugar. Cook for two minutes, stirring occaisionally. Remove from heat and add rum. With a quick hand and happy thoughts, set aflame with a match. Let the alcohol burn.
– preheat oven to 350 and line a loaf pan with parchment paper
– prepare the batter: cream butter and sugar, add the egg followed by the bananas. Scrape down the bowl and add the cream. Once incorporated, sift in the flour and baking powder. Stir by hand until just mixed. Finally, fold in the pecand and pour batter into the prepared pan.
– bake for 50-60 minutes until top is set and tester comes out clean. Cool in the pan for 5 minutes before removing to cool on a rack.
– best served WARM.
Adapted from: Chocolate & Zuccini – Cake a la Banane Flambee et Noix de Pecan Caramelisees