Fluffy banana and pecan nut cake


Preparation: 15 min

·        Cooking: 40 min

For 6 persons


·        Preheat the oven to 190°C.

·        Pour the yogurt in a recipient then rinse in order to use it as a dosing glass. Add 3 peeled bananas with the yogurt. Crush them with a fork then add the sugars and the salt. Mix well.

·        Incorporate the eggs one by one, then add the flour and the chemical yeast little by little. Melt the butter and pour in the preparation. Finally, coarsely chop pecan nuts and add to the batter. Mix well and pour in a buttered cake mould.

·        Peel a banana and cut in half lengthwise. Place the two pieces on top of the cake, cut towards the top.

·        Bake for 35 to 40 minutes, depending on your oven. In order to verify that the cake is cooked as it should be, plant the blade of a clean knife in the middle. It must come out dry. If that is not the case, continue cooking for a few minutes.

·        Allow to cool down and unmould delicately the cake. Enjoy !

Recipe credit: AIB-Delphine Constantini

More information on: www.banane.info


Also discover the easy recipe for gluten free carrot-cake and the French toast with caramelized banana.

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-  4 very ripe bananas

-  1 plain yogurt

-  2 pots of vergeoise sugar

-  1 sachet of vanilla sugar

-  1 pinch of salt

-  3 eggs

-  3 pots of whole flour

-  1 sachet of chemical yeast

-  80 g of soft butter

-  150 g of pecan nuts

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