Chocolate Banana Pecan Cake

Today I got my hair cut. I have not paid for a hair cut in years. It was an interesting experience. I think it looks good. Nice and short.

I may go kayaking later this week. I think it will be a good time. I have never been before. I hope hoping that Jamie and I will get to do some white water rafting when we are in Idaho. We leave in 12 days! Expect many pictures when we get back.

I made a great cake yesterday. It was very moist with a nice hint of banana nut bread flavor. Yum!

Chocolate Banana Pecan Cake

2 1/4 cups of flour
1 1/4 cup of sugar
1 cup of soy milk
2 bananas (over ripened)
3/4 cup of coco powder
1/2 cup of crushed pecans
1 tablespoon of maple syrup
1/2 tablespoon of apple cider vinegar
1 teaspoon of almond extract
1 teaspoon of cloves
1 teaspoon of cinnamon

Pre-heat your oven to 350 degrees. Grease and flour 2 round 9 inch cake pans.

In a large mixing bowl, mash 2 ripened bananas. Once they are well mashed, add the flour, coco powder, and sugar. Mix well. Add the soy milk and stir. The mixture should be moist and slightly thick. Then add all other ingredients. The vinegar will cause a slight reaction with the soy milk, smelling almost sour. No worries, that is what you want. Pour into the cake pans evenly and bake for 35-40 mins or until fully cooked. Test with a toothpick in the middle. Let cook, frost however you like and enjoy!

Jamie made these potatoes. She is becoming a great cook.