Banana, pecan and maple cakes

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Recently the wonderful people who make Moose maple butter were kind enough to send me a tub. If you’ve never experienced the joys of maple butter spread on a hot piece of toast, let me tell you you’re really missing out! I’m not exaggerating when I tell you it’s heavenly. It contains no preservatives or additives – just butter and pure Grade A maple syrup. Yum.

Moose maple isn’t available nationwide yet (come on, retailers!) but if you visit the moose maple website you will find a list of current stockists.

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Banana, maple and pecan loaves
Makes 4 medium sized loaves or 8 mini
250g plain flour
2 tsp baking powder
4 ripe bananas, mashed
125g maple Moose butter, melted
175g caster sugar
2 eggs, beaten
1 tsp vanilla extract
75g pecans, chopped

Preheat the oven to 180c. Grease and line your loaf tins, or use cake release spray.

Sieve the flour and baking powder in a large bowl.

Stir together the mashed bananas, melted butter, sugar, vanilla and eggs until smooth. Pour this mixture into the bowl of dry ingredients, stirring gently until just combined. Take care not to overmix. Stir in the chopped pecans. Divide the batter between your loaf tins, filling them 2/3 thirds full. Bake for 25-30 minutes for the smaller loaves and 40-45 minutes for the larger ones.
When they are risen and a skewer inserted in the middle comes out clean, remove from the oven and transfer to a wire rack to cool.

For the maple buttercream

125g Maple Moose butter, softened
2 tbsp maple syrup
250g icing sugar

Beat the ingredients together until light and fluffy.

Spread the maple buttercream over the cooled cakes and top with pecans.

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