Banana Pecan Cake

Ingredients

• 1½ cups pecans
  
• 3 ripe bananas
• ¼ cup heavy cream
• ¼ tsp. ground cinnamon
• 2 stick (16 tbsp.) unsalted butter, room temperature
• 1¼ cup granulated sugar
• 2 eggs
• 1 tsp. vanilla extract
• ¼ cup reduced-fat (2%) milk
• ¼ tsp. kosher salt
• ½ tsp. baking soda
• 1 cup all-purpose flour

Directions

Prepare the pecans

1. Grease and flour the TupperWave Stack Cooker 3-Qt./3 L Casserole with Cone Insert.
2. In the base of the Supersonic Chopper Tall fitted with blade attachment, add pecans. Cover and pull cord until roughly chopped. Transfer pecans to Thatsa medium bowl, set aside.

Prep the fruit

1. Add bananas, heavy cream, and cinnamon to the Supersonic Chopper Tall. Cover and pull cord until bananas are minced and mixture is well blended. Transfer bananas to Thatsa bowl with pecans and set aside.

Make the batter

1. Replace Supersonic Chopper Tall blade attachment with paddle attachment. Add butter and sugar, cover and pull cord until well blended.
2. Add eggs, vanilla, milk, salt, and baking soda. Cover and pull cord until well blended.

Cook and serve

1. Transfer to bowl with bananas.
2. Fold in flour.
3. Transfer mixture to Tupperwave Stack Cooker.
4. Microwave on high power 7 minutes 30 seconds.
5. Remove from microwave. Let stand 2 minutes before slicing.