I took a small gamble on this recipe, switching the Greek yogurt component in the hazelnut loaf cake with the same weight of mashed banana. Luckily it didn't do anything strange to the end result, the finished product was a definitely a success. I considered making some sort of maple frosting, but partly out of laziness and partly because I thought icing might be a bit much, I drizzled maple syrup on top while the cake was still hot. It makes for a damp and sticky cake, perfect for teatime.
Update 11/02/16- I remade this, and was really pleased with it. I definitely don't think it needs the maple frosting, mentioned above- it's rich enough as is.
200 grams pecans
125 grams unsalted butter, room temperature
100 grams caster sugar
100 grams soft brown sugar
6 tbsp maple syrup
2 eggs, room temperature
2 medium bananas, peeled and mashed
1 tsp vanilla extract
225 grams self raising flour
Preheat the oven to 180 degrees centigrade, line a loaf tin with greaseproof paper.
Finely grind the pecans in a food processor.
Combine the flour, salt and ground nuts in a bowl.Cream together the butter and sugars until light and fluffy. Beat in the eggs, one by one, and then add in the mashed bananas, 3 tablespoons of the maple syrup and the vanilla essence. Fold in the dry ingredients, then pour the mixture into the prepared cake tin. Bake for around 45 minutes until a knife or skewer comes out cleanly. Pierce with a skewer all over, and drizzle over the remaining maple syrup.