Butterscotch Banana Birdseed Cake |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 12 |
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Caramel and bananas are a natural combination, and when you add in the earthy, nutty crunch of seeds and the tenderizing power of yoghurt and ricotta this cake is out of this world! Ingredients:
butterscotch bananas |
3/4 cup vanilla sugar |
1/4 cup water |
3 large bananas, diced |
1 1/2 tbsp salted butter |
1 tbsp scotch whiskey |
cake |
1 large, overripe banana |
8 (1g) packets stevia |
2 tbsp dark brown sugar |
1/4 cup non-fat plain greek style yogurt |
1 tbsp vanilla |
1 tbsp full-fat ricotta |
1/4 cup olive oil |
1/3 cup unsweetened applesauce |
1 tbsp whole egg powder (or one egg + 2 tbsp flour) |
1 1/2 cups white whole wheat (or spelt) flour |
1 tsp cinnamon |
2 tsp baking powder |
1/2 tsp baking soda |
pinch salt |
1/2 cup mixed seeds (i used millet, amaranth, and poppy) |
Directions:
1. Butterscotch Bananas:
2. Mix vanilla sugar and water in a saucepan and place over medium heat.
3. Without stirring, bring to a boil then cook until the sugar turns to a dark brown-red colour.
4. Add the diced banana, butter and Scotch, reduce heat to medium and cook, stirring occasionally, until the mixture is thick.
5. Remove from heat and let cool to room temperature.
6. Cake:
7. Preheat the oven to 350°F and line a 9 square pan with greased parchment paper.
8. In a large bowl, mash the banana with the stevia and sugar.
9. Beat in the yoghurt, vanilla, ricotta, oil and applesauce (and whole egg, if using).
10. Stir in the egg powder, flour, cinnamon, baking powder, baking soda and salt, then fold in the butterscotch bananas and seeds.
11. Bake for 50 minutes, until tests done. Cool completely in the pan.
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