{"id":387,"date":"2011-01-15T04:41:43","date_gmt":"2011-01-15T04:41:43","guid":{"rendered":"http:\/\/www.embracingitall.com\/?p=387"},"modified":"2011-01-15T04:41:43","modified_gmt":"2011-01-15T04:41:43","slug":"banana-pecan-cake","status":"publish","type":"post","link":"http:\/\/www.embracingitall.com\/?p=387","title":{"rendered":"Banana Pecan Cake"},"content":{"rendered":"

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<\/del> cooks who whips things out of thin air. \u00c2\u00a0This recipe is one of those. \u00c2\u00a0I actually measured the ingredients as I went. \u00c2\u00a0Hopefully you can be munching on some warm and delicious Banana Pecan Cake too.<\/p>\n

This recipe is dairy free<\/p>\n

Ingredients:<\/span><\/strong><\/p>\n

2 ripe bananas, mashed (A tip, I freeze bananas when they are almost at the point of no return and use them for baking)
\n1\/2 cup raw sugar
\n1\/4 cup oil
\n2 eggs
\n1 good handful of pecan nuts, chopped coursely
\n1 heaped cup plain\/all purpose flour
\n1\/2 tsp baking powder
\n1 tsp cream of tartar
\n1\/2 tsp ground nutmeg
\n1\/2 tsp mixed spice
\ncooking spray<\/p>\n

Method:<\/span><\/strong><\/p>\n

Place eggs and sugar in a bowl and beat until thick and creamy. \u00c2\u00a0Add oil and beat until well combined. \u00c2\u00a0 Add nuts and mashed banana. \u00c2\u00a0Stir until combined. \u00c2\u00a0Add sifted dry ingredients and stir gently until combined. \u00c2\u00a0Pour into a greased and lined baking tin. \u00c2\u00a0Bake in moderate oven for approx. 35 mins or until cooked through. \u00c2\u00a0Cool on a cake rack, or eat while still warm. \u00c2\u00a0Dust with icing sugar if desired.<\/p>\n

Variations:<\/span><\/strong><\/p>\n