Banana Cinnamon Cake With Apricot Glaze

A very nice way to use (overly) ripe bananas. Bake as tarte or muffins/cup cake.

• Ready In: 45 mins
• Serves: 1
• Yields: 10 pieces

Ingredients

• 4  bananas (medium size, ripe)
• 100  g brown sugar (or to taste)
• 100  g hazelnuts (ground)
• 100  g flour
• 50  g butter
• 50  ml canola oil
• 2  eggs (large)
• 1  teaspoon vanilla extract
• 1  teaspoon cinnamon
• 1  teaspoon orange zest
• 2  teaspoons baking powder
• 3  tablespoons  apricot jam
• 1  teaspoon rum (optional)

Directions

1. Mix butter, oil and sugar until fluffy.
2. Add eggs and mix again until of thick texture.
3. Add cinnamon, orange zest and vanilla extract and mix again.
4. Slowly add hazelnuts.
5. Mix baking powder and flour and add to dough.
6. Mash bananas (best using a fork) and add to dough. Mix until soft and creamy.
7. Transfer dough to a buttered cake pan and bake at 175°C for about 35-40 minutes.
8. Glaze: heat jam in a pot or in the microwave oven until liquid.
9. Stain hot jam through a sieve (to avoid chunks on top of the cake).
10. Mix, if desired, with rum.
11. Brush hot cake with apricot mixture and let cool.