Banana Pecan Bread/Cake

This is the absolute tasty Banana Cake/Bread I've ever made! I guarantee any not so banana liker will love this version. This recipe is really yummy and little healthier. I replaced butter with avocado oil, white sugar with the coconut sugar and little maple syrup. It is super moist, has a right amount of banana flavor and subtle nutty flavor. This cake doesn't require glazing unless you want to make it fancy. You can use some whole wheat pastry flour instead of all white flour. Use a 6 cups bundt pan or 8-inch round cake pan or 8 x 4-inch loaf pan. The cake is good for breakfast with a cup of coffee or serve this as a dessert with a scoop of vanilla ice cream.

Ingredients~

1  1/2 cup sifted all purpose flour

1 tsp baking powder

1/8 tsp baking soda

1/4 tsp salt

1/4 tsp ground nutmeg

1/8 tsp ground  cinnamon

1/2 cup coconut sugar

1/4 cup maple syrup

1/3 cup avocado oil or any flavorless oil

2 large eggs at room temperature

1 tsp pure vanilla extract

3/4 cup ripe mashed banana

1/2 cup coarsely ground pecans

1 tsp softened butter for the pan

Icing~

3 tablespoons sour cream

2-3 tablespoons coconut sugar or to taste 

3 heaping tbsp toasted chopped pecan  

Method~

Preheat oven to 350 degrees F degrees. Grease the pan with butter. Sift flour, baking powder, soda, salt and spices together and set aside. Beat oil, maple syrup and coconut sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time. Stir in mashed bananas and ground pecans until well blended. Add the flour mixture to banana mixture little by little and mix until just well blended. Do not over mix! Transfer batter into the prepared pan. Bake for 30-35 minutes or until toothpick inserted in center comes out clean. Let cake/bread cool in pan for 10 minutes, then turn out onto wire rack to cool completely.

Microwave sour cream for 10 seconds. Stir in the coconut sugar until well blended. Drizzle icing on to the cooled cake. Top with toasted chopped pecans.

Happy Cooking!