This cake is delicious for breakfast or a snack. It’s also perfect for commuting and road trips. You can eat it with your fingers or a fork. It’s decently healthy, almost vegan (if there is such a thing), and my husband, who is not a fan of whole wheat baked goods, loves it. I know that cooking with whole wheat flour can be daunting, but I hope you’ll give this recipe a try.
Ingredients:
3 ripe bananas, mashed
1/4 cup brown sugar
1 egg (for a vegan version use an egg substitute)
2 teaspoons vanilla extract
1 Tablespoon honey
1 heaping Tablespoon creamy peanut butter
2 Tablespoons canola oil
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon cinnamon (optional)
Directions: Preheat oven to 350 degrees F.
In a mixing bowl, whisk together the bananas, sugar, egg, vanilla, oil, honey and peanut butter.
Add in the flour, baking powder, salt and cinnamon. Blend until well mixed. Pour into a greased 8 x 8 pan.
Bake for 15 minutes, until cooked through. Serve hot.
For added sweetness, drizzle honey over top.
Now you’re all set.
Although this version might be tricky in the car.
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{ 11 comments… read them below or add one }
I can’t even begin to tell you how much this snack cake ROCKS!! It’s amazing how the most humble of ingredients can produce a seriously moist and delicious tasting cake. There isn’t one thing I would change about this. My whole family loved it and fought over the left overs. Thank you so very much for a wonderful recipe that will be made over and over
Is there a way to substitute the banana for something else? I’m allergic to bananas, but these look so tasty.
You could try using yogurt or apple sauce, anything moist should do the trick. You could also try milk and double up on the peanut butter. Good luck!
I am giving this a try tonight! Hoping it will be a good on the go breakfast for the week.
Hope you like it!
Success!
For the husband – have you tried using white whole wheat flour? Same nutritional content as regular whole wheat, but many people don’t notice the same wheaty taste. I use it in everything instead of all purpose flour.
I have not tried it but now I will. Thanks for the tip!
Beautiful photos! I love honey…so nice a simple. Great cake for anytime!
I am one of those people who thinks baking with whole wheat is scary!! But this doesn’t seem so scary. In fact, it seems to be the opposite as well as uber delicious. I’ve grown fond of things with cinnamon so this sounds like a good go-to bar to snack on in the afternoon!
Agreed! Cooking with whole wheat flour can be scary, but I find that whole wheat pastry flour is easier to work with and less gritty. You can also experiment by using half all purpouse flour and half whole wheat.
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