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.
Banana, maple and pecan cakes
- 250 g plain flour
- 2 tsp baking powder
- 4 ripe bananas mashed
- 125 g maple Moose butter melted
- 175 g caster sugar
- 2 eggs beaten
- 1 tsp vanilla extract
- 75 g pecans chopped
For the maple buttercream
- 125 g Maple Moose butter softened
- 2 tbsp maple syrup
- 250 g icing sugar
- 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.
- Beat the ingredients together until very light and fluffy.
- Spread the maple buttercream over the cooled cakes and top with pecans.