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I went pecan picking today to make you this cake

To get there, I walked through the neighbour’s olive grove

Stepping into a pecan forest

 green, green grass below

 blue, blue sky above.

So quiet.

I almost forgot why I was there—I filled my hat with pecans.

And back through the olive orchard, olives squishing underfoot, arriving home inspired to make this cake.

Did I tell you I love this time of year?

It fills me up, inspires and holds me so snugly.

 

BANANA COCONUT SPICED CARDAMOM CAKE

Inspired by this cake 

ingredients 

¼ cup nut milk

6 Tbsp olive/coconut oil

½ cup maple syrup

1 tsp pure vanilla extract

2¼ cups mashed, VERY ripe bananas – 5 medium bananas

1 cup white flour

1 cup whole wheat flour

1 tsp baking powder

1 tsp baking soda

½ tsp rock salt

1  Tbsp cardamom powder

1 cup shredded dried coconut

½ cup pecans, finely chopped 

preparation 

  1. Preheat oven to 350F/180C. Lightly oil an 8″ x “8 loaf pan.
  2. Place milk, oil, maple syrup, vanilla extract, and bananas in a blender and blend until smooth. Set aside.
  3. In a large bowl, combine the dry ingredients, then add the banana mixture and combine using as few strokes as possible; gently fold the nuts.
  4. Pour into a loaf tin and smooth the top.
  5. Bake until a toothpick inserted in the centre comes out clean (times vary greatly according to your oven – mine took 45 minutes).  I had to cover mine with foil for the last 10 minutes to prevent too much browning on top.

Goodness from Stacey