A moist delicious cake that has been a hit everywhere we’ve shared it.
1 1/3 cup + 1/4 cup of freshly milled soft white wheat flour
1/2 t. salt
1/2 t. baking powder
1/4 t. baking soda
1/4 t. nutmeg
1 cup ripe mashed banana (about 2 large bananas)
1/3 cup mild honey
3 Tbs. oil
1 t. vanilla
1 large egg
1/2 cup sucanat
2 Tbs. water
1 1/2 Tbs. butter
4 Tbs. walnuts
4 Tbs. dried unsweetened coconut (Bob’s Red Mill)
Preheat oven to 350 degrees.
Coat a 9″ round cake pan with cooking spray. Line bottom of pan with wax paper. Coat wax paper with cooking spray.
Combine dry ingredients. Combine bananas, honey, oil, vanilla and egg. Beat until well blended. Add flour mixture and beat until blended. Pour batter into prepared pan. Bake at 350 degrees for 30 minutes or until pick inserted in center comes out clean. Cool in pan for 10 minutes, remove from pan and carefully remove wax paper.
Prepare topping: Combine Sucanat, water and butter in a small saucepan, bring to a boil. Cook 1 minute, stirring constantly. Remove from heat, stir in nuts and coconuts. Spread topping over baked cake.