Per portion


70 mins


300 calories


  • 180g pecans
  • 3 large ripe bananas, peeled and mashed (300g)
  • 150g brown sugar
  • 3 eggs
  • 140ml soy milk
  • 60ml rapeseed oil
  • 275g spelt flour
  • 1 tsp baking soda
  • 1.5 tsp baking powder
  • Pinch of salt


Preheat the oven to 170°C and line a loaf tin with baking paper.
Roughly chop the pecans and set aside.
In a food processor, blend the bananas, eggs, sugar. Add a pinch of salt, stir in the milk and oil.
Add the flour, baking soda and baking powder to the batter and continue to mix until evenly combined.
Mix in the pecans and pour the batter into the tin.
Bake the cake in the oven for 70 minutes.