We had several ugly looking bananas in the fruit bowl this weekend. It was a perfect excuse for me to spend a lovely afternoon of spring break messing up the kitchen. I thought that banana bread seemed a bit boring, and to my delight stumbled upon this recipe from Sprouted Kitchen. I kept everything for the cake the same, so I will direct you to Sprouted Kitchen’s posting for the recipe and details.
The cream, however, I adapted to what was in the pantry.
Pecan Cashew Cream
- 1/4 cup cashews
- 1/4 cup pecans
- 1/2 cup homemade cashew milk
- 1 tbsp raw honey
- 2 tsp. fresh lime juice
Soak cashews and pecans in water for at least an hour.
Then combine nuts, milk, honey, and juice in a blender and pulse until smooth. Refrigerate until ready to serve; should keep for up to a week in the fridge.