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5 from 1 vote
Pecan nut and banana cake
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

A few ingredients and a very simple procedure make this cake a delight!

Course: Dessert
Servings: 16 serves
Author: Gaspar Carreira
  • 4 ripe medium bananas
  • 4 egg remplacement* or 3 normal eggs
  • 1/4 cup liquid oil (coconut or sunflower works great) 60ml
  • 2/3 cup coconut or muscovado sugar 165g
  • 1 cup whole wheat flour 120g
  • 1 cup instant oats 100g
  • 1 cup chopped pecan nuts 150g
  • 1/2 cup coconut flakes 50g
  • 1 tsp baking powder
  • 1 tsp baking soda
  • pinch sea salt
  1. Preheat the oven to 200°C and flour a rectangular mold of 20x30cm or put parchment paper on it

  2. In a large bowl mash the bananas with a fork until they are pureed, add the rest of the wet ingredients and mix well until they are well integrated.

  3. Add the remaining ingredients except nuts, mix and once this all well integrated Add the nuts and mix again.

  4. Put the mixture in the mold, you can decorate with some coconut flakes or pecan nuts. Take it to the oven for 15-20 minutes or until it is browned on top and when inserting a stick it comes out dry.

  5. Let cool en enjoy!

Recipe Notes

*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.