Ingredients

• 100g Pecan Halves
• 2 Bananas
• 180g Butter
• 4 Eggs
• 1 Banana
• 40g Pecan Halves
• 40g Hazelnuts
• 200g All Purpose Flour
• 2 teaspoons Baking Powder
• 4 tablespoons Maple Syrup
• 200g Brown Sugar
• 2 teaspoons Vanilla Extract
• 1 teaspoon Baking Soda
• 1 teaspoon Ground Cinnamon
• 200g Greek Yogurt
• 80g Whipping Cream
• 80g Maple Syrup

Tools

• Oven
• Parchment paper
• kCook Multi
• Springform pan - 8 x 2.5"
• Kcook bowl
• Large mixing bowl
• Serving plate

Method

1. Pre-heat oven - 160°C
2. Line a clean springform pan with parchment paper
3. Line the outside of the tin with foil to prevent leaking
4. Fit max blade to kCook bowl
5. Add all purpose flour, baking powder and pecan halves to the kCook bowl
6. Fit kCook bowl to kCook Multi
7. Attach lid to kCook bowl with filler cap fitted
8. Blend with filler cap fitted - 30 sec, speed 12
9. Transfer flour mixture to large mixing bowl
10. Add banana to the springform pan
11. Add maple syrup to the springform pan
12. Spread until covered
13. Clean kCook bowl
14. Fit max blade to kCook bowl
15. Add butter, brown sugar, egg, vanilla extract and banana to the kCook bowl
16. Fit kCook bowl to kCook Multi
17. Attach lid to kCook bowl with filler cap fitted
18. Mix with filler cap fitted - 3 min, speed 6
19. Then add baking soda, ground cinnamon and greek yogurt to the kCook bowl
20. Transfer flour mixture to kCook bowl
21. Mix with filler cap fitted - 2 min, speed 5
22. Transfer batter to springform pan
23. Bake - 1 hr, 160°C
24. Let cool
25. Clean kCook bowl
26. Fit stir tool to kCook bowl
27. Add pecan halves, hazelnuts, butter, whipping cream and maple syrup to the kCook bowl
28. Fit kCook bowl to kCook Multi
29. Attach lid to kCook bowl
30. Cook with filler cap removed - 1 min, 60°C, speed 4
31. Let cool slightly
32. Turn out cake onto serving plate
33. Serve
34. Drizzle cake with syrup

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