Moist banana and pecan cake
This cake went down very well with all involved. It is moist and soft, best served warm with some coconut macadamia cream or raw whole cream. The pecan nuts on top give it a lovely crunch!
Peel about a dozen ripe to very ripe bananas and put them into the blender. Add 4 handfuls of pecans, 2 Tbs coconut flour, 5 dried figs, 1 tsp nutmeg, 1 Tbs bicarb soda and 1 Tbs apple cider vinegar. Blend until smooth. Put into a greased (I use coconut oil, seems to stick less than other oils) oven dish (pictured is a rectangular ceramic dish). Crush 1 – 2 handfuls of pecan nuts in a mortar and pestle until broken up. Sprinkle over the top.
Bake at 160C for around 1/2 hour – 40 minutes. Check regularly to see whether it is cooked. The inside is still very moist, more like a pudding. Take out of the oven when edges are dark brown and cake is slightly browned. Share around and enjoy!
©2014 Zaia at wholefoodcookery.com – recipe for a banana and pecan cake, paleo, primal, vegan, vegetarian, scd, low fodmap and gluten free.
Author: Zaia Kendall
Zaia grew up in a family of musicians in Holland, and has a background in top sport (snow skiing) and web development and design. She co-founded the PRI Luganville and PRI Sunshine Coast Inc (now PermEco Inc.) with Tom, and runs the “invisible structures”, like finances, business administration, website design and maintenance, writes articles and records and edits videos. She assists Tom in running the Kendall Permaculture Farm and supervising other volunteers. She is an active member of several musical projects and bands, involved in community music and runs percussion and marimba workshops, is the percussion leader for the Woodford Folk Festival People’s Orchestra and composes as well as plays music. She is passionate about community music and loves seeing people discover that they can play!
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