For the Base:

• 225g mashed bananas (3 small)
• 130g Natvia Synbiotics Sweetener
• 75ml vegetable/neutral oil
• 1/2 tsp vanilla extract
• 3 tbsp runny nut butter (e.g cashew, almond)
• 175g plain flour
• 1 1/2 tsp cinnamon
• 1/2 tsp rounded soda
• 1/2 tsp baking powder

For the sticky pecans:

• 45g maple syrup
• 30g dark sugar 
• 30g vegan butter
• 80g pecans pinch salt

1. Preheat oven to 180c and grease a jumbo muffin tin
2. Chop up the pecans and heat over low/medium with the maple, sugar, butter and salt. heat for a few mins until slightly thickened but don’t let it boil 
3. Set aside
4. Make the cake batter: mash the bananas, then whisk in the oil, vanilla, nut butter, and Natvia Sweetener Stevia Synbiotics 250g
5. Separately mix the flour, cinnamon, baking powder and baking soda, and fold into the wet mixture
6. Add a spoon of caramelised pecans to the tin, then top with the batter
7. Bake for 26-28 mins until toothpick inserted comes out clean
8. Remove from the tin and serve warm