Banana Crunch Cake (adapted from King Arthur Flour Whole Grain Baking)
1 cup oat flour
1 cup whole wheat flour, traditional or white whole wheat
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, room temperature
2/3 cup packed light or dark brown sugar
2 large eggs
1 cup mashed bananas
1/2 cup plain yogurt
1 tsp vanilla
1 cup mini-chocolate chips
3/4 cup old-fashioned rolled oats
1/3 cup packed light or dark brown sugar
1/2 tsp cinnamon
1/4 tsp salt
2 TBSP unsalted butter, melted
Grease and flour an 8-inch square pan. Preheat oven to 350 degrees.
To make the cake batter:
Whisk together 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. 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 in the bananas, yogurt and vanilla. Scrape down the sides and bottom of the bowl, then add the remaining dry ingredients and chocolate chips, mixing until evenly moistened. Transfer the batter to the prepared pan.
To 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. Sprinkle the topping over the batter in the pan.
Bake until the edges pull away from the pan and a cake tester inserted in the center comes out clean, 40-45 minutes. Remove the cake from the oven and place on a rack to cool for 20 minutes before serving warm. Or cool completely for later use.