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1
Preheat oven to 325u00b0F. Liberally spray an 8x8 baking dish. Set aside.
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2
Combine the chia seeds and warm water in a small bowl and set aside. The mixture will gel and will be used in place of eggs in the batter.
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3
In a small bowl, whisk flour, baking powder, cinnamon and salt together until combined.
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4
In a large bowl, whisk the oil and sugar until combined. Add the chia/water mixture, applesauce, vanilla and bananas. Mix well. Slowly add the flour mixture, stirring to combine all dry ingredients
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5
Fold in the pecans and pour into prepared pan. Bake for 40-50 minutes until a toothpick inserted comes out cleanly. Serve warm or at room temperature.
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6
Notes:
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7
If you prefer to make this not vegan, you can replace the chia/egg mixture with 2 eggs and replace the applesauce with the same amount of melted butter.
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8
Other substitutions: substitute all-purpose flour for whole-wheat; omit pecans altogether or replace with walnuts or almonds; use canola instead of grapeseed oil.
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9
I served the cake with peanut butter and honey. It would also be wonderful with Biscoff spread, fresh bananas and yogurt.
