Prep 10 mins
Cook 30 mins
An incredibly easy way to use up an over-ripe banana, resulting in a simple yet gorgeous looking cake. This is low in fat, but no one will be the wiser--honest.
- 1 cup whole wheat pastry flour
- 1 cup sorghum flour
- 1⁄3 cup sugar
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3⁄4 cup soy yogurt
- 3⁄4 cup soymilk
- 1⁄2 teaspoon vanilla extract
- 1⁄4 cup hazelnuts
- 1 banana
- nonstick cooking spray
- Preheat oven to 350 degrees Fahrenheit. Place the hazelnuts in a baking dish and place in the oven for 10 minutes while you prepare the cake batter. Spray a 9" tart pan with a removable bottom with non-stick cooking spray, and set aside.
- In a large bowl, sift together both of the flours, 1/3 cup sugar, baking powder, baking soda, and salt. Set aside. In a small bowl, whisk together the soy yogurt, soymilk, and vanilla.
- Slice the banana in half crosswise. Slice one half as thinly as possible, less than 1/8", and set aside. Slice the other half into 1/4" thick round slices. Remove the hazelnuts from the oven and allow to cool slightly. When they are cool enough to handle, rub the papery skins off if desired, and chop finely.
- Pour the liquid mixture into the bowl containing the flour mixture, and stir with a spatula until just combined, scraping the bottom and sides of the bowl to fully incorporate the flour. The batter should not be over-mixed. Gently fold in the thicker banana slices and hazelnuts.
- Pour the batter into the tart pan and smooth the top. Place the reserved banana slices in concentric rings on top of the cake. Sprinkle the remaining 2 tbsp of sugar over the top.
- Bake for 25 to 30 minutes, until the top of the cake is golden and a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 15 minutes, then remove the cake from the ring. Cut into wedges and serve warm or at room temperature.