Bananas and walnuts go together perfectly, it is a combination more than rich, without doubt, one of my favorites, and with pecan nut it is still tastier!
This cake has only 9 ingredients and you only need a bowl and a fork, very simple to make, very rich, fluffy and quite moist. In less than 30 minutes its ready, and once cooled is perfect for the tea time or for breakfast the next day.
If you like desserts with banana and nuts this cake will become one of your favorites
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
Pecan nut and banana cake
A few ingredients and a very simple procedure make this cake a delight!
- 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
Preheat the oven to 200°C and flour a rectangular mold of 20x30cm or put parchment paper on it
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.
Add the remaining ingredients except nuts, mix and once this all well integrated Add the nuts and mix again.
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.
Let cool en enjoy!
*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.