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.
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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