This moist banana coffee cake is somewhere between classic banana bread and a lightly spiced snack cake. Greek yogurt and applesauce keep it tender, while cinnamon and brown sweetener create a simple layered swirl.
A QUICK NOTE
Use very ripe bananas for the best flavor and sweetness. Once the wet and dry ingredients are combined, stir only until no dry streaks remain so the cake stays soft.
INGREDIENTS
3 ripe bananas, mashed
½ cup plain nonfat Greek yogurt
½ cup unsweetened applesauce
¾ cup granulated Swerve
1 tsp vanilla extract
2 large eggs
1¾ cups oat flour, or flour of choice
½ tsp salt
1 tsp baking soda
1 tsp ground cinnamon, plus more for layering and topping
½ tsp ground nutmeg
Brown Swerve, to taste
DIRECTIONS
1. Preheat the oven to 350°F. Lightly coat an 11 × 7-inch baking dish, or a similarly sized pan, with nonstick spray.
2. In a medium bowl, stir together the mashed bananas, Greek yogurt, applesauce, granulated Swerve, vanilla, and eggs.
3. In a separate bowl, whisk together the oat flour, salt, baking soda, 1 tsp cinnamon, and nutmeg.
4. Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
5. Spread half of the batter in the prepared baking dish and sprinkle with cinnamon. Add the remaining batter, then sprinkle the top with additional cinnamon and brown Swerve to taste.
6. Bake for about 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
