This avocado cake with bananas and pecans is moist, crunchy and so easy to make in just one bowl. Perfect for making with the kids!
It's great recipe for using up those old brown bananas that nobody fancies too.
Best of all there is no added oil or butter, just the natural and healthy fats of the fruits.
Why you will love this
- this cake easily makes 12 portions so it's great for feeding a crowd
- the natural moisture in the fruit means that this cake will last for a good week in an airtight container
- no added butter or oil means that this cake is healthier for those concerned about their fat intake
- full of healthy benefits from bananas and avocados
What are the ingredients?
For years I've been making banana bread when I have overripe bananas. I usually throw in chopped walnuts as I love the crunch within the moist cake too. However, my usual recipe has 175g of butter in it which is obviously mostly fat not to mention the calories! I do love cake but it's time for a healthier makeover.
Along with 4 rather forlorn, speckled bananas in my fruit bowl there was also a very soft ripe avocado. I've seen lots of vegan recipes where avocados are used in chocolate mousse instead of eggs so I knew the mild taste of an avocado was not going to overpower the cake.
The other ingredients are brown sugar, self raising flour, vanilla and eggs.
How to make this avocado cake
This avocado cake is really simple to make as almost everything is just mixed together with no techniques required. It's perfect if you have little helping hands in the kitchen!
In a large bowl mix eggs, ripe mashed bananas, a mashed avocado, sugar, flour and vanilla together until well combined.
Stir in chopped pecans and bake at 180C/350F/Gas5 for about 50 minutes. A skewer inserted into the cake should come out clean when it's cooked.
That's it! Leave the cake in the tin for about 5 minutes before turning out onto a rack.
When the cake is completely cool I iced it with icing sugar mixed with a little water. I topped with pecan halves that I glazed in a pan for a few minutes with maple syrup to make them shiny.
Pistachios or walnuts would be great in this cake. You could also use 2 bananas and 2 avocadoes to great a naturally greener cake.
This cake keeps for at least a week in an airtight container. You could also freeze the cake, uniced, by wrapping it in clingfilm then foil and freezing for up to 3 months.
Delicious as a coffee cake, with afternoon tea or at any time, this cake is moist, crunchy and absolutely delicious!
- don't be tempted to use underripe avocados as they will be impossible to mash
- if you have ripe bananas but aren't ready to make anything simply freeze them by putting whole peeled bananas in a freezer bag and defrosting before use
I really hope that you will try this recipe and let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais.
More cake recipes to try
Pecan Banana Avocado Cake
- 175 g brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 300 g self raising flour
- 4 bananas
- 1 avocado
- 100 g chopped pecans or walnuts
- Grease and flour a 20 cm spring form cake tin and preheat oven to 180 C.
- Mix all of the ingredients together well then stir in the pecans.
- Pour into the tin and bake for 50 minutes until a skewer comes out clean.
- Leave to cool in the tin for 5 minutes before turning out onto a rack to cool completely.
- Decorate with icing or dredge with icing sugar to serve.
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