Wholemeal banana butterscotch pecan cake, with @caudwellsmill wholemeal flour. The bananas for that #bananapudding had been in the fridge (I know, “don’t fridge bananas”, but anyway…) for about 10 days and had started to blacken inside. So we cut those bits out and made them into a banana cake with them and it turned out great with a beautiful #bananabread texture, with a great bran colour and flavour from the flour.
To get the recipe google – dan lepard butterscotch banana cake – and it should be near the top of the results on @guardianfeast. I used wholemeal flour from @caudwellsmill instead of plain, and added pecans to the cake mixture. Would say that the spices are a little on the timid-side, do double the spice measurements if you like a spicier kick.
