Banana Coffee Cake
I like to use turbinado or demerara sugar for the topping because the coarse texture adds crunch, but feel free to use any natural (or brown) sugar.
Serves: 9
Prep Time: 15 min
Cook Time: 25 min
Ingredients
1 Tablespoon
Ground flax seeds
4 Tablespoons
Warm water
1/4 Cup
Turbinado sugar
1 Teaspoon
Cinnamon
1/3 Cup
Plain soy yogurt
1/3 Cup
Vanilla soymilk
1 Teaspoon
Vanilla extract
1/3 Cup
Agave nectar
1 Cup
White whole wheat flour
1 1/2 Teaspoons
Baking powder
1/2 Teaspoon
Salt
2
Bananas
Directions
1
Preheat the oven to 375F and lightly oil a pie pan or an 8-inch square baking dish.
2
Mix the ground flax seeds with the warm water and set aside to thicken.
3
Mix the turbinado sugar and cinnamon together in a small bowl. Set aside.
4
Combine the soy yogurt, soymilk, vanilla, and agave nectar in a bowl. Add the flax mixture.
5
Combine the flour, baking powder, and salt. Pour the soy yogurt mixture into the flour mixture and stir just until combined.
6
Pour half of the batter into the prepared pan and spread to cover the bottom.
7
Slice the bananas and place the slices over the batter.
8
Sprinkle with half of the cinnamon-sugar.
9
Spread the remaining batter over the bananas.
10
Sprinkle with the remaining cinnamon-sugar.
11
Bake for 25 minutes, or until cake appears set in the middle.
12
Allow to cool for a few minutes before cutting into slices and serving.
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