What kind of bananas are best for this recipe?

Use 2 medium ripe bananas; their natural sweetness and soft texture are ideal for mashing and incorporating into the batter.

Can I use a different flour blend instead of almond and tapioca flour?

This recipe specifically uses 2 1/2 cups of almond flour and 1 cup of tapioca flour for its unique texture; substituting with other flours may alter the consistency and baking time.

How should I store leftover Pecan Banana Bread Cake?

Store the cake in an airtight container at room temperature for up to 2-3 days, or refrigerate for longer freshness, especially with the yogurt icing.

What type of non-dairy yogurt works best for the maple icing?

An unsweetened, plain non-dairy yogurt, such as almond or soy, will provide the best tangy base for the maple and cinnamon icing without adding unwanted flavors.

6 years ago

Pecan Banana Bread Cake
[Vegan]

TM By: Taavi Moore

Author Bio

My name is Taavi Moore, and I am a graduate with my B.S. in Nutrition... Read More

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A generous slice of vegan Pecan Banana Bread Cake, generously topped with creamy maple yogurt icing and sprinkled with extra chopped pecans, presented on a rustic plate.

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Discover more recipes with these ingredients

Pecan Banana Bread Cake

Dairy Free

Vegan

A dense and fluffy pecan banana bread cake topped with a creamy maple yogurt frosting. A perfect recipe for you to use up your ripe bananas that isn't traditional banana bread.

Ingredients You Need for Pecan Banana Bread Cake [Vegan]

For the Banana Bread:

1 tablespoon flax seed meal
2 tablespoon water
2 medium ripe bananas
1/4 cup maple syrup
2 tablespoon melted coconut oil
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
2 1/2 cups almond flour
1 cup tapioca flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chopped pecans

For the Maple Yogurt Icing:

1/2 cup unsweetened, non-dairy yogurt
1 tablespoon maple syrup
1/4 teaspoon ground cinnamon

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How to Prepare Pecan Banana Bread Cake [Vegan]

Preheat the oven to 350 degrees. Line an 8×8 baking dish with parchment paper. Combine flax seed meal and water in a small bowl. Set aside to thicken for 5 minutes.
In a large mixing bowl, mash bananas until smooth (a few lumps remaining is ok). Add flax egg, maple syrup, coconut oil, vanilla, and apple cider vinegar. Whisk until smooth. Add flours, baking soda, cinnamon, and salt.
Use a wooden spoon or spatula to combine until a smooth, thick, but pourable batter forms. Fold in chopped pecans.
Spread batter evenly in the prepared baking dish. Bake for 30 minutes until top is matte and toothpick inserted comes out clean. Let cool for 10 minutes before topping with icing.
In a bowl, combine yogurt, maple syrup, and cinnamon. Evenly spread icing over the cake. (Optional): Sprinkle over more chopped pecans. Cut into 12 portions.