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. 🙂
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.