When life gives you a plethora of ripe bananas, make a banana cake!
My Muffin Thursday’s Blog had a very nice Banana Crumble Snack Cake, perfectly suited to the occasion. I have been trying to cut down on the refined sugar and white flour that I use in my baking lately, so I did some substituting with the large pail of honey that my veggie guy Shawn procured for me from the market. I changed the white flour to whole wheat, so with the oats there is a good dose of whole grains in it as well. The result is a somewhat virtuous snack cake, while not calorie free, at least with better for you ingredients. Moist, dense and wonderfully banana-ey (there is that word again!) you will never know it is good (ish)for you! The crumble part is the proverbial icing on the cake, definitly do not leave it out! Part way through the cooking time, I was second guessing the addition of the 3rd banana that I added for moisture, it seemed to be taking way too long to cook, and was getting pretty brown around the edges. Make sure you wait until the test toothpick comes out just clean, though, with no batter, just a few moist crumbs showing. It is well worth the wait!
The original recipe is here if you want to try it unaltered, I am sure it is positively yummy.
1/2c butter, softened
2/3 cup honey
3 large, ripe bananas
2 tsp vanilla
½ tsp salt
1 tsp baking soda
1 cup whole wheat flour
1 1/4c old-fashioned rolled oats (not quick or instant, the large flake kind)
For the topping:
1 c old-fashioned oats(same kind as for the batter)
¼ c honey, softened
2 Tbsp wh wheat flour
4Tbsp butter, softened
Pour into greased springform pan.