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.
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INGREDIENTS
Nutrition- 1 1⁄3cups cups of freshly ground soft white wheat flour
- 1⁄4cup of freshly ground soft white wheat flour
- 1
- 1⁄2teaspoon salt
- 1⁄3cup mild honey
- 1⁄2teaspoon baking powder
- 3tablespoons oil
- 1⁄4teaspoon baking soda
- 1teaspoon vanilla
- 1⁄4teaspoon nutmeg
- 1large egg
Topping
- 1⁄2cup sucanat or 1/2 cup brown sugar
- 2tablespoons water
- 1 1⁄2tablespoons butter
- 4tablespoons walnuts
- 4tablespoons dried unsweetened coconut
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DIRECTIONS
- Preheat oven to 350 degrees.
- Coat a 9" round cake pan sith cooking spray.
- Line bottom of pan with wax paper.
- Coat wax paper with cooking spray.
- Combine dry ingredients.
- Combine bananas, honey, oil, vanilla and egg.
- Beat until well blended.
- Add flour mixture and beat until blended.
- Pour batter into prepared pan.
- 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.
- Prepare topping:
- Combine Sucanat, water and butter in a small saucepan, bring to a boil.
- Cook 1 minute, stirring constantly.
- Remove from heat, stir in nuts and coconuts.
- Spread topping over baked cake.
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