Banana Coffee Cake (Using Freshly Milled Flour) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This recipe is from Breakbeckers - the co-op where I order my grains & bread supplies from. and for any fellow wheat grinders out there. :) **NOTE** I do not know the substitutions for all-purpose/store bought wheat flour. The flour amounts will not be the same. Ingredients:
1 1/3 cups cups of freshly ground soft white wheat flour |
1/4 cup of freshly ground soft white wheat flour |
1 cup banana, mashed, ripe (about 2 large bananas) |
1/2 teaspoon salt |
1/3 cup mild honey |
1/2 teaspoon baking powder |
3 tablespoons oil |
1/4 teaspoon baking soda |
1 teaspoon vanilla |
1/4 teaspoon nutmeg |
1 large egg |
1/2 cup sucanat or 1/2 cup brown sugar |
2 tablespoons water |
1 1/2 tablespoons butter |
4 tablespoons walnuts |
4 tablespoons dried unsweetened coconut |
Directions:
1. Preheat oven to 350 degrees.
2. Coat a 9 round cake pan sith cooking spray.
3. Line bottom of pan with wax paper.
4. Coat wax paper with cooking spray.
5. Combine dry ingredients.
6. Combine bananas, honey, oil, vanilla and egg.
7. Beat until well blended.
8. Add flour mixture and beat until blended.
9. Pour batter into prepared pan.
10. Bake at 350 degrees for 30 minutes or until pick inserted in center comes out clean. Cool in pan for 10 minutes, remove from pan and carefully remove wax paper.
11. Prepare topping:.
12. Combine Sucanat, water and butter in a small saucepan, bring to a boil.
13. Cook 1 minute, stirring constantly.
14. Remove from heat, stir in nuts and coconuts.
15. Spread topping over baked cake.
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