bananas

coconut banana cake spiced with cardamom (vegan)

6th December 2011

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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.

Almost forgot why I was there.  Filled my hat with pecans.

And back through the olive orchard, olives squishing underfoot, arriving back home inspired.

Did I tell you I absolutely 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

2 ¼ 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 cuppecans, 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 – blend until smooth. Set aside.

3.  In a large bowl, combine the dry ingredients, then add banana mixture and combine using as few strokes as possible, gently fold in 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 for the last 10 minutes with foil to prevent too much browning on top.

Goodness from Stacey

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