So in keeping with my concerted attempts to get you all to give up doughnuts for whole grain sweets, I present this luscious offering—inspired by the banana bread French toast at Wolfgang’s in Eastown. Served with a dollop of peanut butter, it is is such a dreamy breakfast! I have to thank Meg Disselkoen for introducing me to it. But, hey, ‘healthy’ is in my tagline, so you can eat this lovely cake for breakfast and still feel virtuous (the sugar rush will help).
Preheat oven to 350 degrees
Oil and 8 X 8 inch pan
Whisk and sift together and set aside:
1 cup brown rice flour
1 cup barley flour (for gluten-free, use all rice flour)
1 ½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 ½ tsp. cinnamon
Beat together (either by hand, mixer or immersion blender)
1 cup turbinado sugar
¼ cup soy yogurt
2 overripe bananas, mashed
¼ cup unsweetened applesauce
Using a spatula, stir wet ingredients into dry ingredients and pour into baking dish. Tap gently on the counter to settle contents.
Back at 350 for 30 minutes, reduce heat to 300. Bake five minutes more. Remove from oven and let cool completely in the pan.
Peanut Butter Mousse
1/3 cup silken tofu
½ cup smooth peanut butter
3 T maple syrup
2 T soymilk
Beat together until light and fluffy and tofu is completely pureed into mixture.
If you want to be la di da, you can squeeze chocolate sauce onto a plate in a decorative pattern. Place cake on plate and dust lightly with cocoa mix. I used Ghirardelli.
*I used a Duncan Hines tiara dessert pan bought at Goodwill. I have also seen flan pans in this shape. I make a lot of my cakes with this indented cake pan because it allows me to use pudding or custard or fruit as delicious cake toppings instead of plain ole frosting.
Here’s the view from above:
Here’s the view from your mouth: