So in order to bring the buzz to the masses (and have something sweet at the same time), I made a real coffee cake packed with three hits of coffee, a dash of cinnamon and rich bananas and yoghurt. Besides all that good stuff, I also cut down the simple carbs and sugar of the recipe (inspired by Food for Friends : Homemade Gifts for Every Season by Sally Pasley Vargas) with spelt flour and a "cup-for-cup" stevia baking blend. With a drizzle of bittersweet chocolate and/or a scoop of coffee ice cream, it's a way to bring the energy, health, sweetness and spice to the New Year!
Triple Espresso Banana Cake
Makes one 7" springform, 8 slices
3 tbsp ground flaxseed
½ cup warm water
2 oz butter, room temperature
⅓ cup brown sugar
⅓ cup "cup-for-cup" stevia baking blend
1 tbsp "coffee sugar" (ground Coffee Bean Brittle)
½ tsp salt
1 tbsp vanilla
1 tbsp Kahlua
4 ripe bananas, mashed
¼ cup almond (or canola) oil
½ cup plain homemade (or low-fat storebought) yoghurt
¾ cup flour
1 cup spelt flour
¼ cup graham cracker crumbs
1 tsp instant espresso powder
½ tbsp unsweetened cocoa
1 tsp cinnamon
2 tsp baking powder
½ tsp baking soda
⅓ cup chopped almonds
2 tsp turbinado sugar
- Heat the oven to 325F and grease a 7” springform pan.
- Whisk together the flaxseed and water, let stand 10 minutes.
- Cream together the butter, brown sugar, stevia, coffee sugar and salt until well blended.
- Add vanilla, Kahlua, bananas, oil, yogurt and flax mixture, beating well.
- Add flours, graham cracker crumbs, espresso powder, cocoa, cinnamon, baking powder, and baking soda.
- Mix until just combined, then fold in almonds.
- Scrape into the pan and sprinkle with turbinado sugar.
- Bake 55-65 minutes, until tests done.
- Cool 30 minutes in the pan, then remove the sides of the springform and cool completely.
Total Fat: 9.8 g
Cholesterol: 16.6 mg
Sodium: 70.0 mg
Total Carbs: 55.3 g
Dietary Fiber: 5.3 g
Protein: 6.3 g