Banana Coffee Cake (Using Freshly Milled Flour)

This recipe is from Breakbeckers - the co-op where I order my grains & bread supplies from. Posted for safe-keeping - made public at the request of a friend....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.

• Ready In: 50 mins
• Yields: 1 cake

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

• Topping

• 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.