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
