Banana Coffee Cake

This recipe is one of our favorites. The cake stays moist for several days and is easily doubled using a 9” x 13” pan.

This recipe is one of my family’s favorites.  The cake stays moist for several days and is easily doubled using a 9” x 13” pan.

Ingredients:

Cake:

1-1/3 cup + 1/4 cup freshly milled soft wheat flour (pastry flour)

1/2 tsp. Celtic sea salt

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. nutmeg

1 large egg

3 Tbsp. virgin cold-pressed coconut oil

1/3 cup mild honey (I use tupelo)

2 large mashed bananas

1 tsp. vanilla

Topping:

1/2 cup sucanat

2 Tbsp. water

1-1/2 Tbsp. organic unsalted butter

4 Tbsp. walnut pieces

4 Tbsp. dried unsweetened shredded coconut

Preparation:

Cake:

Stir together dry ingredients.

Combine egg, oil, honey, bananas, and vanilla.  Beat until well blended.

Add banana mixture to the dry ingredients and beat until blended.

Pour batter into greased 9 inch pan.

Bake at 350 degrees for 30 minutes or until toothpick inserted in center comes out clean.

Cool in pan for 10 minutes, remove from pan.

Topping:

Combine sucanat, water, and butter in a small saucepan and bring to a boil.

Cook 1 minute, stirring constantly.

Remove from heat; stir in nuts and coconut.

Spread topping over baked cake.

Bread Beckers Recipe Collection

Recipe from Bread Beckers Recipe Collection.

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