Sue Becker's Banana Coffee Cake
Ingredients
Cake:
- 1-3/4 cups freshly milled soft white wheat flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp nutmeg (I prefer to substitute cinnamon)
- 1 egg
- 3 tbsp oil (I use peanut oil. Don't use a strong-tasting oil like extra virgin oil)
- 1/3 cup mild liquid honey
- 2 large ripe bananas, mashed
- 1 tsp vanilla
Topping:
- 1/2 cup sucanat (can use brown sugar if no sucanat, but it will result in a sweeter taste)
- 2 tbsp water
- 2 tbsp butter
- 1/4 cup walnuts, coarsely chopped
- 1/4 cup unsweetened shredded coconut (I prefer to omit this)
Instructions
- In large bowl, whisk together flour (start with 1-1/2 cups and add more if needed), salt, baking powder, baking soda, and nutmeg (see note below).
- Make a well in the center, set aside.
- In a seperate bowl, whisk together egg, oil, honey, bananas, and vanilla. Add all at once to flour mixture, stirring well.
- Pour batter into prepared 9" baking dish or greased shallow bundt pan.
- Bake in preheated 350 degree F oven for about 25-30 minutes or until toothpick comes out clean (mine takes 25 minutes).
- Let cool in pan for 10 minutes then invert onto serving platter, if desired.
- While cake is cooling in pan, whip up the topping.
- In a small sauce pan over high heat, combine sugar, water, butter. Bring to boil and cook for 1 minute stirring constantly.
- Remove from heat, stir in nuts and coconut. Pour over warm cake.
- Brew some fresh-ground coffee, and serve it up!
Notes
NOTE:
I learned this tip from Michal Grappe: when baking cakes with freshly milled flour, always mix BY HAND. Whisk it all together old school. No mixers. No hand mixers. Just you, a bowl, and a whisk. For some reason this is what gets you lighter, fluffier cakes with freshly milled wheat.
Tried this recipe?Let us know how it was!
