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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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
- 1 tablespoon flax seeds ground
- 4 tablespoons warm water
- 1/4 cup turbinado sugar
- 1 teaspoon cinnamon
- 1/3 cup soy yogurt may sub applesauce
- 1/3 cup vanilla soy milk or other non-dairy milk
- 1 teaspoon vanilla extract
- 1/3 cup agave nectar may sub maple syrup
- 1 cup white whole wheat flour or whole wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 bananas
Preheat the oven to 375F. Lightly oil a pie pan or line an 8-inch square baking dish with parchment paper or use a silicone baking pan.
Mix the ground flax seeds with the warm water and set aside to thicken.
Mix the turbinado sugar and cinnamon together in a small bowl. Set aside.
Combine the soy yogurt, soymilk, vanilla, and agave nectar in a bowl. Add the flax mixture.
Combine the flour, baking powder, and salt. Pour the soy yogurt mixture into the flour mixture and stir just until combined. Pour half of the batter into the prepared pan and spread to cover the bottom. Slice the bananas and place the slices over the batter. Sprinkle with half of the cinnamon-sugar. Spread the remaining batter over the bananas. Sprinkle with the remaining cinnamon-sugar. Bake for 25 minutes, or until cake appears set in the middle. Allow to cool for a few minutes before cutting into 6 slices and serving.
Serving: 1piece | Calories: 211kcal | Carbohydrates: 49g | Protein: 4g | Fat: 1g | Sodium: 308mg