Banana Coffee Cake

This cake was made during the awkward time between classes and meetings on Friday. I was craving something sweet, but not too sweet, and the only fruit I had on hand were some bananas. The result was quick, somewhat healthy, and delicious.

I heavily altered (and dehealthified) a recipe from Fat Free Vegan Kitchen.



Ingredients:
2/3 cup soy milk
1 teaspoon apple cider vinegar
1 1/2 teaspoons Ener-G Egg Replacer
3 tablespoons water
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/3 cup sugar
2 bananas
1/4 cup brown sugar
1 teaspoon cinnamon

Directions:
Preheat your oven to 375 degrees F. Grease a 8 inch circular pan (I use Pam Baking Spray in a flash).
Combine vinegar and soymilk and set aside.
Mix Ener-G egg replacer and water with mixer or in food processor until foamy.

In a small bowl, mix together flour, baking powder, and salt.
In a large bowl, combine soymilk mixture, egg mixture, vanilla extract, and sugar until smooth.
Pour dry ingredients into large bowl and mix until just combined.

Pour half of the mixture into the prepared pan. Slice bananas and lay on top of mixture. Cover with remaining mixture. Combine brown sugar and cinnamon in a separate bowl and sprinkle on top of cake.

Bake for about 25 minutes.

Invite friends over and enjoy it warm. While it still good the next day, it was not near as delicious as when it was fresh out of the oven. In retrospect, i think it might have been better had I used brown sugar in the batter and white sugar in the topping.