JodyLynn's Banana Pecan Cake
Preparation 20 minutes. Cook time 35 minutes @ 350 degrees Fahrenheit
2 1/3 cups flour
1/2 cup of Maple Sugar (Vermont)
1/2 cup of granulated sugar
1 ½ teaspoon baking powder
1 teaspoon baking soda
2 medium ripe bananas (they can have a little green on their
skins)
2/3’s a cup of buttermilk
2 large eggs or equal amount of egg whites
1 cup of pecan halves (you can use pecan pieces if that’s
what you have in stock)
1/4 cup of Smuggler’s Notch Bourbon Barrel Maple Syrup
½ teaspoon banana extract
1/3 cup of coconut oil
5 tablespoons salted butter softened
2 Tablespoons Sour Cream
Coconut oil spray
2 - 8x8x2 inch Square baking pans
Start with the top five ingredients and the pecans and mix
thoroughly. Then in a separate bowl mash the bananas then add the buttermilk,
eggs, SN Syrup, banana extract, coconut oil, butter and the sour cream and beat
for a minute or so till blended completely. Then gradually add the bowl of
mixed dry ingredients into wet mixture, and blend in thirds whilst having your
mixer on low to medium ensuring everything is mixed completely, about 30
seconds each third at a time. Try not to over mix. Set Oven to 350 degrees Fahrenheit
for 35 minutes. Spray the two Square baking pans with coconut oil spray. When
the oven reaches optimal temperature put pans in oven and bake.
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