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4
CHOCOLATE AND BANANA PECAN CRUMBLE CAKE
Serves: 8-10
Ingredients:
CRUMBLE MIX
75g light brown sugar
75g pecan halves
100g dark chocolate buttons
CAKE MIX
180g soft light brown sugar
180g low-salt butter
180g small dark chocolate buttons
2 large very ripe bananas, mashed
2 large eggs, beaten
250g self-raising our, sifted
Method:
1. Preheat oven to 170°C. Combine all the crumble mix ingredients in a food processor and
pulse until coarse crumbs are formed.
2. Melt together butter, sugar and chocolate over simmering water. Set aside to cool.
3. In a small bowl, beat eggs with the Hand Mixer and beaters on a high speed. Add mashed
bananas and beat together.
4. Stir the eggs and bananas in the cool melted ingredients, mixing thoroughly.
5. Sift in the our, mixing in lightly but thoroughly.
6. Spoon half the cake mixture into a buttered, loose based 24cm spring form tin. Sprinkle
half the crumble mixture evenly over the surface, spoon on the remaining cake mixture and
spread gently and evenly. Sprinkle on the rest of the crumble mix.
7. Bake for 40 minutes or until just rm to the touch and place on a wire rack.
8. Leave until cool, and then loosen the tin.
9. Serve cold for afternoon tea or warm as a dessert.
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