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  • Writer's pictureBoom!Desserts


Here's a great weekend treat for the whole family. This banana loaf is super easy, healthy and tasty!

Crumble: Banana and Pecan Cake:

20g vegan butter or margarine, softened 40g vegan butter or margarine softened

20g GF flour, 65g erythritol

20g erythritol or stevia 2g salt

20g pecan flour ( or almond flour) 125g gluten free flour

20g pecan nuts chopped 1.5 g xanthan gum

3g baking powder

1.5 vegan egg ( 5g psyllium+63g water)

30g agave or maple syrup

40g pecan nuts chopped

250g bananas

oil for greasing the tin

For the crumble:

Mix all ingredients in the bowl and make crumble with your fingers. Chill in the refrigerator.

For the banana pecan cake:

Whisk the butter or margarine, sugar and salt until light and fluffy. Sift the flour together with xanthan gum, baking powder, then whisk one third of mixture into the butter mix. Mix in the vegan eggs and agave or maple syrup. Crush bananas roughly with a fork and, by hand, mix them into the butter mixture along with pecans and the rest of the flour.

Grease the tin and lay baking paper over the longer sides of the tin. Pour the batter into the tin, sprinkle with the crumble mixture and bake for approximately 35 minutes in a fan oven at 165C. At the end of the baking time use a toothpick to make sure the cake is baked through. Leave it to cool down in the tin and remove it carefully.

Helpful tips:

You can make pecan flour yourself in a food processor - easy!

You can replace pecans for other nuts such as walnuts.

Always crush bananas just before combining them with the batter.


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