Iced Banana & Pecan Cake

Name: Iced Banana & Pecan Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12 serving(s)
Ingredients: 100 g parsnips, peeled& grated; 100 g bananas, mashed; 200 g self raising flour; 2 teaspoons baking powder; 1 teaspoon cinnamon; 100 g light muscovado sugar; 100 g unsalted butter, melted & cooled slightly; 100 g pecan halves; 2 eggs, beaten; 150 g cream cheese; 2 tablespoons maple syrup

Submitted by Pink Penguin

"Using parsnip rather than the traditional carrot. Lovely cake can be eaten with or without the icing."

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Ready In:: 1hr
Ingredients:: 11
Serves:: 12

ingredients

100 g parsnips, peeled& grated
100 g bananas, mashed
200 g self raising flour
2 teaspoons baking powder
1 teaspoon cinnamon
100 g light muscovado sugar
100 g unsalted butter, melted & cooled slightly
100 g pecan halves
2 eggs, beaten
150 g cream cheese
2 tablespoons maple syrup

directions

To make the cake, heat teh oven to 180c/gas4. Line a 2lb loaf tin with greaseproof paper. Put all the cake uingredients in a large bowl & mix well.
Pour into the tin, place on a baking tray & bake in the centre of the oven for about 35-40 minutes, unti the centre is firm & springy to the tounch& a skewer inserted in the centre comes out clean. Leave to go cold in the tin.
To make the icing, beat together the cream cheese & maple syrup until light & well blended. Remove the cake from the tin. Spread the icing over the top of the cake & decorate with the reserved pecans.