Breakfast-Worthy Banana Cake

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I totally need a bundt pan – okay, okay… want. I totally want a bundt pan. I have been using my Angel Food pan for all bundt recipes so I don’t need an actual bundt pan but it sure would be nice.

Anyway… Mom was feeling a bit down. My solution? Bake her something yummy. I tried to figure out what and with 3 ripe bananas on my counter, I decided using those would be ideal. Last time I sent over a lemon loaf so I didn’t want to do another loaf recipe so that nixed the banana bread. Instead, I decided to to make a cake. Thumbing through my recipes I came across one that I made my own. It’s an interesting cake – It is dense, yet fluffy; it is light yet filling. Also, not too sweet! The almonds and greek yogurt add extra protein to it so really is a great breakfast cake!

 

Breakfast-Worthy Banana Cake
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Ingredients
  1. 3 mashed bananas (about 1 cup)
  2. 1/2 cup milk
  3. 3 tablespoons veggie oil or apple sauce
  4. 1/2 cup plain greek yogurt
  5. 1/2 stick of butter (1/4 cup) - softened
  6. 1/2 cup brown sugar (I like light brown)
  7. 1/2 cup cane sugar
  8. 2 large eggs
  9. 1 tsp vanilla extract
  10. 1/8 teaspoon almond extract
  11. 1/3 cup old-fashioned oats or steel-cut oats
  12. 1/4 cup sliced almonds
  13. 1 cup white AP flour
  14. 1 cup Whole Wheat flour
  15. 1/2 teaspoon salt
  16. 1 teaspoon baking powder
  17. 1/2 teaspoon baking soda
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease & flour a bundt pan.
  3. In a food processor or grinder, finely grind the oats & almonds.
  4. Combine oats/almonds, flour, salt, baking powder, and baking soda in a bowl and combine.
  5. In a separate bowl, whisk together the bananas, milk, oil, & sour cream.
  6. In a mixer, beat together the butter and sugars until light and fluffy (about 3-4 minutes).
  7. add eggs, one at a time.
  8. Add vanilla and almond extracts.
  9. Add wet & dry ingredients alternately, starting and ending with the dry mix and mixing on low until just combined.
  10. Add to pan
  11. Bake 50-55 minutes or until toothpick comes out clean.
  12. Let cool about 1/2 hour before unmolding
Food Geek Mom http://www.foodgeekmom.com/

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