Now, whenever I am asked for recipes, I can be somewhat hesitant, not that I don’t like sharing recipes (after all, that is part of the reason I started blogging) it’s just, I am one of those annoying cooks who whips things out of thin air. Â This recipe is one of those. Â I actually measured the ingredients as I went. Â Hopefully you can be munching on some warm and delicious Banana Pecan Cake too.
This recipe is dairy free
Ingredients:
2 ripe bananas, mashed (A tip, I freeze bananas when they are almost at the point of no return and use them for baking)
1/2 cup raw sugar
1/4 cup oil
2 eggs
1 good handful of pecan nuts, chopped coursely
1 heaped cup plain/all purpose flour
1/2 tsp baking powder
1 tsp cream of tartar
1/2 tsp ground nutmeg
1/2 tsp mixed spice
cooking spray
Method:
Place eggs and sugar in a bowl and beat until thick and creamy. Â Add oil and beat until well combined. Â Add nuts and mashed banana. Â Stir until combined. Â Add sifted dry ingredients and stir gently until combined. Â Pour into a greased and lined baking tin. Â Bake in moderate oven for approx. 35 mins or until cooked through. Â Cool on a cake rack, or eat while still warm. Â Dust with icing sugar if desired.
Variations:
- To make it egg free substitute eggs for an extra 1/4 cup oil.
- Nuts can be omitted if necessary.
- Nuts can be substituted for an handful of chopped dates.
Sugar can be reduced to 1/3 cup if desired
Banana Pecan Cake
Just add a hot beverage
