Vegan Apple Cake with Pecans

Peel the apples, core them, and cut them into cubes. Cook them for 10 minutes in a saucepan over medium heat with a tablespoon of water, a pinch of cinnamon, and powdered vanilla.

Blend the mixture to achieve a fairly smooth compote. Preheat the oven to 180°C (350°F). Combine the flour, starch, baking powder, and baking soda in a mixing bowl.

Mash the bananas with a fork and add them to the flour. Add the applesauce, grapeseed oil, sugar, and chopped pecans (save some whole for decoration) and mix.

Pour the mixture into a greased loaf pan. Sprinkle with whole pecans. Bake for 35-40 minutes.

Let it cool for 10 minutes, then unmold. Prepare the glaze by heating the maple syrup and adding the powdered sugar off the heat. Pour over the cooled cake.

To finish, nutritionist advice: We use banana puree to create a vegan version of banana bread without eggs and without butter: a great tip that allows us to achieve a low-fat cake. Ideal for a quick breakfast or a snack. The sweet taste of the banana is enhanced by the sweetness of the apple.