Traditional recipes

Caramelised banana pecan and chocolate pastries recipe

Caramelised banana pecan and chocolate pastries recipe

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Chocolate biscuits

An absolutely gorgeous chocolate and nut pastry dessert which takes no time at all if you use ready made pastry.

Be the first to make this!

IngredientsMakes: 6 pastries

  • 4 bananas
  • 60g butter
  • 50g pecans (or hazelnuts)
  • 1 sheet ready to roll puff pastry
  • 60g caster sugar
  • 4 tablespoons water
  • drop of vanilla
  • 200g chocolate, melted

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Preheat the oven to 180 degrees C and line a baking tray with non-stick/greasproof baking paper.
  2. Peel bananas and cut into 2 strips lengthwise. Cut each strip into 3 pieces. Melt butter in a saucepan and add bananas. Allow them to brown in the butter for a few minutes. Remove (reserving the butter) and set aside.
  3. Roll out the pastry and use a knife or cutter to stamp out 6 (about 8 or 10cm) circles. Arrange them on lined baking trays.
  4. Brush each pastry circle with the leftover melted butter and sprinkle with sugar. Arrange 4 pieces of banana on each tart.
  5. Bake for 20 minutes or until slightly puffed up and golden brown. Transfer to a wire rack and allow to cool slightly.
  6. To make the caramelised pecans for the topping: Place sugar, drop of vanilla and 4 tablespoons water in a pan; stir, allow to boil and cook for 1 minute. Then reduce the heat and add pecan nuts. Mix well and cook until caramelised.
  7. To serve: drizzle the melted chocolate over the top of the pastires and scatter over the chopped caramelised pecans.

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Banana Muffin Recipes!

Today, I am literally going bananas, as I try to cope with 2 kilos of varying degrees of very ripe (and black) bananas that my husband “forgot” to eat or use whilst I was away! Enter today’s recipe for Banana Bread Cake with Buttercream, which is a banana CAKE rather than a banana “BREAD”, which means it’s lighter and definitely more elegant for afternoon tea! It’s a cake of rustic elegance, with simple decoration and “naked” buttercream icing to finish it off, but, the buttery sponge base gives it a banana toffee kind of flavour, think Blue Bird toffees, and you’ll have an idea of the taste……rich and buttery but with a light texture.

I love banana bread, it’s that almost comforting taste of banana and cake in one bite that is an instant hit when eaten for elevenses or afternoon tea, and it’s a great treat to add to the school or office lunch box too. I have several recipes I make, and even a low sugar and calorie version for those not so naughty diet days, Coffee Shop Style Banana Bread. As well as all of my banana recipes, do have a look at all of the other FAB recipes my friends have shared at the end of this post too, it appears, we all love going bananas!

Banana Bread Scones with Brown Sugar Glaze

It’s clear that you can serve banana bread as a show stopper style cake for the afternoon tea-table, as my recipe today demonstrates the recipes is baked in a round cake tin (instead of the usual loaf tin) and is then sandwiched and topped with a rich buttercream, resulting in an elegant but rustic cake that will please the most discerning of “afternoon tea takers”. I recently made a similar cake to take to a friend’s house for an informal dinner party dessert, and it went down so well that I only JUST managed to get a very thin slice myself. As with all banana breads, it’s nice to add the walnuts for texture and decoration, but I often add pecans too, when I have some to hand, and they work equally as well.

I hope that you enjoy my recipe for Banana Bread Cake with Buttercream today, as shared below – don’t forget that you can freeze the cake before adding the buttercream icing, if you want to make this ahead – take the cake out to defrost overnight before adding the buttercream and serving it. And, please don’t forget to take a good look at all of the other banana cake, bread and muffin recipes at the end this post too! Have a FABULOUSLY relaxing Sunday, I’ll see you next week with more new recipes and traveller’s tales, Karen

OK. So I am a fiend for nuts and chocolate of any kind, and when it comes to chocolate and hazelnuts, even more so. I remember the first time I ever tasted brand name Nutella: I was on a school trip to Epcot Center in Disneyworld sometime in middle school and I bought a small packet of it in the little French village. (I know, I know…the stuff is actually Italian, but you’ll have to talk to Walt about the reorg on European food.) It was SO GOOD. Like, really good. I’m pretty sure I didn’t even eat it on bread or anything it’s quite possible I just squeezed the entire contents of it into my mouth, then went back and tried to squeeze out some more.

Fast forward to my college years and I became a Riot Grrl and completely engrossed in the DIY aesthetic of everything. I was making my own zines, cutting and duct taping my own clothes, and starting to make my own food (beyond instant Lipton Noodles & Sauce from a pouch). I began making my own condiments like ketchup and mustard and mayonnaise, and odd as it may sound, doing so felt like a very revolutionary act. I loved not being held to the confines of Kraft and ConAgra, and I loved the control that being in the kitchen and stocking my shelves gave me.

This passion and food lust led to a career as a food writer and cookbook author, and that afforded me the luxury of being able to make more food my own way. I would find a product at the store, look at all the junk on the ingredient label, and then take pride and pleasure in recreating that recipe in my own kitchen with real food. Nutella, known in Italy as gianduja, and known in North America as chocolate hazelnut spread, was eventually checked off my list.

When Bloom, the chocolate salon inside our 16th Street Factory, was doing its friends and family meals, I tasted Lisa’s bruleed brioche with her take on a homemade “Nutella”. It’s sublimely creamy and entirely decadent. And on the sticks of crisp, sweet, enriched bread, it’s an exercise in rich. For chocolate enthusiasts and anyone with a sweet tooth, it is exceptional.

In our book, Making Chocolate From Bean to S’more, Lisa and the kitchen team stuff this cream inside cookies, which seems like a dessert lover’s dessert. Meredyth was the first to think about making the chocolate hazelnut cream in a melanger, the stone-wheeled grinder that we use to make chocolate. I’m sure this is what gets our in-house version so super creamy more so than most of us could accomplish at home.

For those of us who don’t own our own melanger, we still have options a food processor will also do the job. I have a version of the recipe in one of my cookbooks, but lately I’ve been making it even more simply and delicious.

I weigh the hazelnuts, toast them, and remove the skin this is essential, as the skin is really bitter. While the nuts are still warm, I put them into the food processor with an equal weight of our Chef’s Chocolate. I blend it thoroughly, then add some salt and about ¼ cup good-quality extra virgin olive oil. Then I blend it for a long, long time—five minutes, at least—until it’s super smooth and liquidy. Once it’s scraped into a jar and refrigerated, the texture firms and it becomes quite smooth and spreadable, particularly once it hits warm toast. Try it also spread onto fruit or simply eaten from a spoon :>.

For the real deal, though, follow our kitchen’s recipe below. Enjoy!

Now let’s continue with some further important notes regarding the technique of making this peanut butter and banana cake recipe

1. Be Patient

Patient is key when making layered mousse type cakes, like this Peanut butter and banana cake recipe. You just can’t rush certain steps or it will make a mess. Building up the layers is so easy, but you have to respect time, concretely leaving enough time in between the layers until it sets.

  • The sponge needs to cool down before building the cake up
  • The banana insert needs to get properly frozen before using it
  • The white chocolate peanut butter mixture needs to get slightly cooled down before folding cream into the mixture
  • And then comes the hardest part, let the whole cake rest with the mousse ring on it in the fridge overnight before opening. Patience is not my strength neither but believe me, it is worth to wait

2. How to achieve neat looking side surface?

Acetate cake collar is the secret! It’s an inexpensive baker hack you can purchase from Amazon and just makes all the difference! Once the mousse ring / cake ring is set, place the Acetate cake collar inside the ring and start building the cake up from bottom to top as stated in the recipe. When piping, make sure you carefully filling the gap in between the strawberry halves, any inconsistency will be visible, which is not a big deal but won’t look extremely neat. And finally, do not remove the cake ring and Acetate cake collar until the cake is set. Once unmold the cake ring, remove the Acetate cake collar very carefully. See equipment list.

Puff pastry recipes

Whether it's speedy rough puff, homemade from scratch or a cheat's off-the-shelf block, this buttery pastry can be used for pies, tarts, desserts and canapés.

Char sui puffs

We've combined sausage rolls with the flavours of Chinese char sui pork - doubly delicious!

Apple & blueberry Danishes

These delicious fruit pastries are a must for your next brunch

Melty cheese & potato pie

Drawing from the apres-ski classic tartiflette, this indulgent pie transforms into a cheesy fondue with creamy sliced potatoes and crisp puff pastry

Brie, apple & onion tart

Apples and cheese make perfect partners in this puff pastry tart, ideal for using up the remnants of a cheeseboard or leftover cranberry sauce. Serve hot or cold for a Boxing Day buffet

Tarts + pies

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3/4 cup plus 2 Tablespoons or 100g All-Purpose Flour
2 teaspoons baking powder
pinch of salt
1/4 Pint or 150 ml water
1 Tablespoon vegetable oil
1 Banana
Sugar and/or shredded coconut for coating

To make these Gluten-Free

Remove the flour and add 1 tablespoon ground flax and 1 teaspoon potato starch and about 1/2 Cup of water.

*Note: add a bit of water to the batter at a time until you get a thick consistency as described in Step 2 of the instructions.

These substitutes have been kindly shared by our friends over at Blessed Beyond Crazy who tried our recipe out for Gluten Free! Be sure to check out all their delicious Gluten Free recipes!

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Think dessert and the word chocolate irresistibly comes to mind, and our chocolate dessert recipes are an assortment of decadent deliciousness. You can be endlessly innovative with chocolate, as different beans offer different flavour profiles for different dishes. The rich nutty Venezuelan Rio Caribe goes perfectly with stronger flavours like brandy or coffee, for example, while the fruity Peruvian Chulucanas can be showcased in a mousse. Just be aware that you need to handle chocolate delicately to preserve the fine flavour notes.

In this gorgeous collection there is something to meet every chocolate craving. Whether you are after a taste of pure chocolate heaven with Galton Blackiston’s Chocolate pudding complete with oozing liquid centre, or a punch provided by Robert Thompson’s Chocolate and chilli tart (a fiery take on a classic chocolate dessert), there is plenty of room to experiment with different beans. For white chocolate recipes see the stunning White chocolate panna cotta with honeycomb by Alan Murchison.

Salted chocolate and caramel makes for a luxurious dessert combination: try Frances Atkins’ Salted chocolate délice with crème caramel perfect for a dinner party treat or Simon Hulstone’s Chilled chocolate fondant with salted butter caramel sauce complete with a delicate praline garnish.

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