Triple Espresso Banana Cake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 311.2
- 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
View full nutritional breakdown of Triple Espresso Banana Cake calories by ingredient
Introduction
A subtle, but present, hint of cinnamon and three hits of coffee make for a truly unique, rich banana cake! Try this drizzled with chocolate sauce or served alongside a scoop of coffee ice cream. Adapted from Food for Friends by Sally Pasley Vargas. A subtle, but present, hint of cinnamon and three hits of coffee make for a truly unique, rich banana cake! Try this drizzled with chocolate sauce or served alongside a scoop of coffee ice cream. Adapted from Food for Friends by Sally Pasley Vargas.Number of Servings: 8
Ingredients
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3 tbsp ground flaxseed
½ cup warm water
2 oz butter, room temperature
⅓ cup brown sugar
⅓ cup cup-for-cup stevia
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
Directions
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.
Serving Size: Makes one 7” springform, 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
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.
Serving Size: Makes one 7” springform, 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.