Banana and pecan cake

Banana and pecan cake

Banana and pecan cake

I seem to be having alot of overripe bananas at the moment. Perhaps it is due to the miserable weather we have been enduring and the prevalence of sweet nectarines. Annywho, I decided to add pecans to this mix to add fibre and of course taste. 

Ingredients:

200g dairy free margarine
100g light brown sugar
2 eggs
170g self raising gluten free flour
1 tbsp rice milk
80g ground almonds
90g pecan nuts
3 or 4 overripe bananas

Unroasted pecans

Preheat the oven to 180C. Place the pecans in the oven for 10 minutes whilst you prepare the mix. In a large mixing bowl, add the margarine and sugar and mix until you have a light and creamy mixture. Add the eggs one at a time, mixing slowly after each addition. Then add the milk, ground almonds and flour and fold in. 

Chopped roasted pecans

Take the pecans from the oven and lightly chop into medium pieces. Add to the mix. Take the bananas and break them into pieces with your fingers, adding to the mix. Combine together gently then pour into a greased 10” loose-bottomed cake tin. 

Next to some bananas

Pop into the oven for 40-45 minutes until browned on top and a knife comes out clean when poked in the middle. 

Lovely and baked

Leave in the tin for 10 minutes before turning out to cool. Enjoy with a nice cup of tea.

Lovely eaten

So, do you prefer walnuts or pecans?