Tuesday, August 25, 2009

Whole Grain Banana Crunch Cake

Did you guys know that you can freeze bananas? I didn't. Well, at least not until a few months ago. Before acquiring this knowledge I'll admit to being guilty of wasting a banana or two that had passed its prime before I had the time (or the inclination) to use it in a recipe. Now whenever I'm feeling lazy too busy with other matters, I just toss them whole and unpeeled into a ziploc freezer bag and wait until such a time when I feel inspired to use them in a baked good. That happened today. Well, actually last night. I took the bananas out of the freezer and let them thaw overnight in the fridge because I just knew that today I'd be filled with the need to bake.

Banana Crunch Cake (adapted from King Arthur Flour Whole Grain Baking)

Cake batter

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

Crunch topping

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.

13 comments:

Carole Knits said...

I learned about freezing bananas a few years ago. The problem with that is that I wound up finding myself with a freezer full of bananas and still no banana bread! (I found you through tastespotting, by the way and I enjoy your stories and recipes but this is my first comment.)

June said...

Bananas, chocolate chips - another one I've got to try, and freezing bananas. Who'da thunk it? Great idea Mags! Is there a limit on the amount of time you can leave them in the freezer?

Jen @ My Kitchen Addiction said...

The white whole wheat flour from KAF is one of my absolute favorite ingredients... This cake sounds delicious!

I, too, discovered freezing bananas... although now instead of a few brown bananas on the counter, I have about 15 in my freezer. I think I need to get started on some baking!

stephchows said...

why oh why must you make my drool all over my keyboard and yearn for baked goods!!

dyancody said...

you know me..can I use a shortcut and just mix up a box of Duncan Hines cake mix? what flavor?

Moogie said...

It looks yummy, Mags.

Mags said...

Carole: Thanks for commenting. Come back again soon!

June: I actually spent some time Googling that for you, but couldn't come up with an answer. However, there does some to be some disagreement out regarding if they should be frozen peeled or unpeeled.

Jen: LOL.. I had eight in my freezer when I made this, and that's exactly why I made it.

Steph: Make this! You must!

Dyan: Grandmas as busy as you are should never have to bake from scratch! Hope that new baby and mama are doing well.

Moogie: Thanks! I got scared when you informed me of the impending sugar shortage so I went ahead and baked something pronto!

June said...

Thanks Mags & sorry I could have Googled for that answer too. That was sweet of you! I just wondered if anything happens to them if they're in the freezer for a long time - ya know how things kinda' get buried there sometimes.

Lady P said...

i have been freezing those babies for awhile and the banan bread made with them tastes even more full of flavor
this looks like a very yummy addition to my using of old and frozen bananas

Julie said...

I found your blog from Pinch My Salt. Always looking for new recipes for bananas. This looks yummy.

Your blog is great! I am going to add it to the ones I follow.

Mags said...

June: Oh yeah, I know exactly what you're talking about. I'd hate to admit to you some of the things I've discovered buried in the freezer's depths.

LadyP: Ya know, I think you're right about them being even more flavorful after being frozen.

Julie: Thanks for commenting. And I'm happy that you're be following along with me!

misterrios said...

My eyes almost popped out of my head. You have outdone yourself yet again! This banana cake is so beautiful. You put us all to shame with your beautiful photos! Too bad I used all my bananas making Nana-Nutella Ice Cream, or this would be in my oven right now.

Mags said...

Misterrios: Awe... thank you! (but shame on you for teasing us with that nana-nutella ice cream)

I'm headed over to your blog right now to see your fabulous mixer and what you've been cooking up in the bread dept.