This is supposed to be a coffee cake for breakfast. It tastes more like a dessert cake, sweet and gooey with bananas, topped with crunchy sugar. I'm so not complaining.
The recipe is slightly adapted from Fat Free Vegan's banana coffee cake recipe. Susan's daughter E makes the banana coffee cake, which means you could theoretically get your kids to make you this cake for breakfast. 🙂
Ingredients:
1 tablespoon milled flax seeds
4 tablespoons warm water
1/4 cup sugar (I used regular white sugar, but coarse unrefined sugar might make a crunchier topping)
1/2 teaspoon cinnamon
1/2 cup unsweetened applesauce
1/2 cup light vanilla soymilk, or more
1/2 teaspoon vanilla extract
1/4 cup sugar substitute (or use honey/agave nectar/maple syrup)
1 cup white whole wheat flour/ whole wheat pastry flour ( I used fine whole wheat flour/atta)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 banana, sliced
1/2 cup blueberries
Preheat the oven to 375ºF. Grease a pie pan/8 inch square glass pan.
In a small bowl, whisk together the flax seeds and water until they form an emulsion.
In a separate bowl, mix together the sugar and cinnamon.
In a large mixing bowl, mix together applesauce, soymilk. vanilla, and sugar substitute. In another bowl, sift together flour, baking powder and salt. Add the dry goods to the wet and stir until just combined.
Take a look at the batter at this point- its consistency will vary greatly depending upon the flour you use. Add more soymilk if it seems too thick for a cake batter.
Pour half the batter into the pan. Layer the bananas and blueberries on top, then sprinkle with half the sugar-cinnamon mixture. Pour the rest of the batter on top, and finish off with the sugar-cinnamon mixture.
Bake for 30 minutes or until set. Cool for ten minutes, slice, devour.
*Makes six servings at 148 Cals, 1.1 gram fat, 33.3 gram carbs and 3.8 grams protein per serving.
Sumpsimus 
Oh – scrumptiously delicious looking!
This looks nommy. I wonder if there is a way of making it with wheat free flour…
Looks like a giant blueberry pancake!
I'll have to make a note of this. Still haven't made up the naan recipe you gave me, but Cimmy has gotten the baking bug (she made up some mixes about half a week ago) and I'm thinking I need to have her figure out how to set the dry ingredients aside in a similar manner as she is doing her mixes.
Ooooh…. before I collapse, a few quick questions:1. Can I avoid the soymilk (we don't get it readily), or do I have to substitute it with milk?2. Same with the flax seeds – are they necessary? If yes, then what can I substitute them with? (I don't know if we get that here)3. Can applesauce be substituted with vinegar, and the blueberries with raisins?Thanks!
I should imagine so. You could try substituting with your favorite wheat-free flour. At worst, it would be an interesting, edible experiment. 🙂
We talked about this..don't forget to let me know how it turned out!
I think the key would be getting flour/liquid balance right as wheat-free/gluten free flour tends to need a bit more liquid, particularly gluten-free.
OM NOM NOM
*saves a copy*
Ah. This website offers equivalent amounts to wheat-flours to be substituted. http://bakingdesserts.suite101.com/article.cfm/wheatfree_glutenfree_bakingI've never tried it myself, but they suggest using a combination of other flours. I would probably start with oat flour..
That's a great list – I've never seen one like that before, thanks. I tend to use recipes specially designed for gluten- or wheat-free baking. I buy a ready made blend of gluten-free flour but have also used oat meal, ground almonds, gram flour, coconut flour and rice flour with success.I've even got a great recipe for a chocolate cake which uses canned chickpeas instead of flour. It works remarkably well.