Banana Pecan Cake

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.  This recipe is one of those.  I actually measured the ingredients as I went.  Hopefully you can be munching on some warm and delicious Banana Pecan Cake too.

This recipe is dairy free


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


Place eggs and sugar in a bowl and beat until thick and creamy.  Add oil and beat until well combined.   Add nuts and mashed banana.  Stir until combined.  Add sifted dry ingredients and stir gently until combined.  Pour into a greased and lined baking tin.  Bake in moderate oven for approx. 35 mins or until cooked through.  Cool on a cake rack, or eat while still warm.  Dust with icing sugar if desired.


  • 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

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