Quick Banana-Walnut Coffee Cake
(from sissboombah’s recipe box)
Easy to make, nice to nosh on, good cinnamoniness, and it’s pretty amazing that it’s sweetened only with fruit juice. Otherwise, not much to say about this decent but not dreamy treat. I wish it were a bit more tender and rich.
Source: Mother Nature's Garden: Healthy Vegan Cooking by Florence and Micky Bienenfeld
Categories: baking, sugar-free, tried-and-true, vegan
Ingredients
- 1/2 cup frozen and thawed apple juice concentrate
- 1 tablespoon safflower or canola oil
- 2/3 cup mashed bananas
- 1 teaspoon vanilla extract
- 1 cup whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground coriander
- 1/2 cup chopped walnuts
- 1 tablespoon ground cinnamon
- 2 tablespoons chopped walnuts
- sprinkle of ground cinnamon
Directions
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Preheat the oven to 350F.
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In a large bowl, beat together the apple juice, oil, bananas, and vanilla. In another bowl, mix toghether the flour, baking soda, baking powder, and spices. Add the dry ingredients to the banana mixture, stirring only until the batter is blended.
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Spread half the batter into a lightly oiled 9-inch round nonstick baking pan (I used an 8" square). Sprinkle the walnuts and cinnamon evenly over the batter, then spread the remaining batter evenly on top. Sprinkle chopped walnuts and cinnamon over the top. Bake the cake for about 25-30 minutes, or until it is golden brown on top.