Healthy Banana Coffee Cake
Healthy banana coffee cake with oil, walnuts and optional, reduced sugar. Easy recipe with coffee - best made using very ripe bananas, which sweeten the banana bread naturally.
Equipment
- 900g/2LB (9x5 inch) loaf tin non-stick (otherwise grease the tin)
Ingredients
- 5-6 medium bananas (or 450g without skins) very ripe
- 100 ml (3½ floz/ ½ cup) neutral-tasting oil grapeseed/canola oil
- ¼ teaspoon salt
- 3 medium eggs organic
- 150 g (5½oz/ 1¼ cup) all-purpose flour see notes
- 100 g (3½oz/ ¾ cup) rye flour or buckwheat flour, sifted
- ¾ teaspoon bicarbonate of soda
- 1½ teaspoon baking powder
- 75 g (3oz/½ cup) soft brown sugar optional
- 40 g (1½oz/ 3 tbsp) chopped walnuts or pecans
- 1½ tablespoon instant coffee powder
Instructions
- Preheat the oven to 170°C/325°F (150°C fan/gas mark 3).
- Mash the bananas to a purée, add the salt and beat in the oil and eggs.
- Sift the flours and gradually beat into the mixture, adding the bicarbonate of soda, baking powder, coffee powder and walnuts.
- Pour the batter into the loaf tin, place on a baking sheet and bake in the oven for about 1 hour 15 minutes, or until a cake tester/knife comes out clean.
- Leave the cake in the tin to cool for about 10 minutes, then turn out on to a wire tray to cool.
Notes
Storage: although delicious on the day of baking, the cake matures nicely and stays moist wrapped in foil or stored in an airtight container for up to 5 days.
Also freezes well for up to 3 months - just defrost the night before. Banana Cake Muffins: This batter also makes 18 muffins. Just pour into a non-stick muffin tin and bake for 20 minutes in a hotter oven 200°C/400°F (180°C fan/Gas 6). Flour: if using self-raising flour instead of all-purpose, omit the baking powder. There's no need to sift but recommend sifting rye, chestnut or buckwheat flours are they are more prone to lumping in the packet. Optional Sugar: We don't add sugar since prefer adding toppings but if you prefer eating this cake on its own, we recommend adding the small amount of soft brown sugar. Also works well with coconut sugar. Per 61g slice without sugar: 3g protein, 16g carbohydrates, glycemic index: 10
Also freezes well for up to 3 months - just defrost the night before. Banana Cake Muffins: This batter also makes 18 muffins. Just pour into a non-stick muffin tin and bake for 20 minutes in a hotter oven 200°C/400°F (180°C fan/Gas 6). Flour: if using self-raising flour instead of all-purpose, omit the baking powder. There's no need to sift but recommend sifting rye, chestnut or buckwheat flours are they are more prone to lumping in the packet. Optional Sugar: We don't add sugar since prefer adding toppings but if you prefer eating this cake on its own, we recommend adding the small amount of soft brown sugar. Also works well with coconut sugar. Per 61g slice without sugar: 3g protein, 16g carbohydrates, glycemic index: 10