Banana bread lovers out there, we're about to drop some truth bombs on you: banana bread isn’t bread. Now, don't get us wrong – we love banana bread as much as the next person. But.…drum roll…. it’s cake 😊. And hey, if you wanna indulge in some banana cake, we won't judge.
Here is my recipe for pecan and banana cake with miso. Inspired by the banana miso cake from the New York times. The Miso adds complexity alongside the banana’s sweetness.
Ingredients:
2 ripe bananas
1/2 cup unsweetened applesauce
1/4 cup honey
1/4 cup coconut oil, melted
2 eggs
1 tsp vanilla extract
1 tsp white miso paste
1 1/2 cups whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup pecans, toasted and chopped
Choc chips optional
Instructions:
Preheat your oven to 350 F/180 C and lightly grease an 8x8 inch baking dish.
Spread the chopped pecans on a baking sheet and toast them in the preheated oven for about 5 minutes, or until lightly golden and fragrant.
In a large mixing bowl, mash the bananas until they're smooth. Then add in the applesauce, honey, melted coconut oil, eggs, vanilla extract, and miso paste. Mix well until everything is fully combined.
In another mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Add dry ingredients to wet ingredients, stirring until just combined. Fold in the toasted pecans.
Pour the batter into the prepared baking dish and smooth the top with a spatula. Top with choc chips if using.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove from the oven and let cool for at least 10 minutes before slicing and serving.
Comments