Banana Crunch Cake

For some reason we always have over ripe bananas in our kitchen, and I'm getting sick of making banana bread so I thought I would try something a little different.  This recipe is the first I tried out of my King Arthur Flour's Whole Grains book, and it's perfect for a tasty little afternoon (or midnight) snack.

The recipe uses oat flour and white whole wheat but doesn't taste that grainy which is nice.  The crunch topping is salty and sweet and delicious.  And the added chocolate chips are heavenly and a total must if you ask me.  I will definitely make this one again, it's nice to have a bit of variety when it comes to using up your bananas!

Banana Crunch Cake
from King Arthur Flour

Cake batter
1 cup (120g) oat flour (or ground oats)
1 cup (120g) whole wheat flour, traditional or white whole wheat
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temp
2/3 cup (132g) packed light or dark brown sugar
2 large eggs, room temp
1 cup (225g) mashed banana (2 large or 3 medium), the riper the better
1/2 cup (109g) plain yogurt, non-fat to full-fat
1 teaspoon vanilla extract
1/2 cup (60g) chopped pecans or walnuts
1 cup (168g) chocolate or toffee chips (optional, but awesome)

Crunch topping
3/4 cup (60g) old-fashioned rolled oats
1/3 cup (66g) packed light or dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons (28g) unsalted butter, melted
1/4 cup (30g) chopped pecans or walnuts

Grease and flour an 8-inch-square pan. Preheat the oven to 350F.

Whisk the flours, baking soda, and salt in a medium bowl.
Cream together the butter and sugar in a large mixing bowl until light and fluffy, about 5 minutes.
Beat in the eggs, one at a time, stopping to scrape the sides and bottom of the bowl between additions.

Mix in half the dry ingredients until moistened, then mix int the bananas, yogurt and vanilla. Scrape down the sides and bottom of the bowl, then add the remaining dry ingredients and the nuts and chocolate chips, if using, mixing until evenly moistened.

Transfer the batter to the prepared pan.
Make the topping. Combine the oats, brown sugar, cinnamon and salt in a small mixing bowl until well blended. Stir in the melted butter until the moisture forms large crumbs; stir in the chopped nuts. Sprinkle the topping over the batter in the pan.

Bake unit the edges pull away from the pan and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove the cake from the oven and place on a rack to cool for 20 minutes before serving warm, with ice cream, or cool completely before eating.



Linked to:
Sweets for a Saturday
Melt in your mouth monday
Sweet Tooth Friday