Buckwheat Banana Cake with Yogurt-Espresso Frosting
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 cup Whole Wheat Flour .5 cup Arrowhead Mills Organic Buckwheat Flour (by WENDYERB) 1/2 Cup Extra Virgin Olive Oil 4 large (8" to 8-7/8" long) Banana, fresh 0.5 tsp Kosher Salt (by SHIRTTALES) 2 tsp Cinnamon, ground 1 tsp Baking Soda .5 tsp Baking Powder 2/3 cup, packed Brown Sugar 2 large Egg, fresh, whole, raw 1/2 cup Sour Cream
Preheat oven to 350. Coat a 9" x 5" loaf pan with nonstick spray, then line with parchment. Whisk dry ingredients together. Mash bananas and brown sugar in a large bowl until virtually no lumps remain and sugar is dissolved. Mix in eggs, oil and sour cream. Scrape batter into prepared pan and smooth top. Bake 55-65 minutes or until top springs back when pressed and tester inserted into center comes out clean. Transfer to wire rack and let cake cool in pan for 30 minutes. Turn out cake onto rack and cool completely.
Serving Size: makes (9) 1" slices that should be sliced in half for 18 servings
Number of Servings: 1
Recipe submitted by SparkPeople user FALCONCHIK.
Serving Size: makes (9) 1" slices that should be sliced in half for 18 servings
Number of Servings: 1
Recipe submitted by SparkPeople user FALCONCHIK.
Nutritional Info Amount Per Serving
- Calories: 2,857.2
- Total Fat: 150.6 g
- Cholesterol: 422.6 mg
- Sodium: 2,331.8 mg
- Total Carbs: 426.0 g
- Dietary Fiber: 34.2 g
- Protein: 40.7 g
Member Reviews