This moist banana cake recipe is one of the best banana cakes you will ever taste. It is also a surprisingly healthy recipe. The secret? Most of the sugar in this cake is in the streusel filling. It hits your mouth as soon as you bite into the cake, providing a burst of sweetness. But actually, there is less sugar in this recipe than in most cakes. The bananas and yogurt also add tenderness to this healthy cake recipe, allowing the quantity of butter to be kept to a minimum.
- For the Streusel Filling:
- 1/2 cup brown sugar (dark)
- 3/4 cup walnuts (chopped)
- 2 tablespoons flaxseed meal (ground)
- 3/4 cup dark chocolate chips (or chunks)
- For the Banana Cake Cake:
- 3/4 cup flour (all-purpose)
- 3/4 cup whole wheat flour (white)
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 7 tablespoons butter (softened to room temperature)
- 2/3 cup sugar
- 1 large egg
- 3 medium bananas (very ripe and mashed)
- 1/3 cup non-fat vanilla yogurt
- 1 teaspoon vanilla extract (pure)
Preheat the oven to 350 F. Spray an 8-inch square baking dish with cooking spray.
Make the streusel filling: In a small bowl, stir together the dark brown sugar, walnuts, flaxseed and chocolate chips or chunks. Set aside.
Make the banana cake: In a medium bowl, mix the flours, baking powder, baking soda, cinnamon, and salt together.
In a large bowl, with an electric mixer, beat butter and sugar together until fluffy. Beat in the egg, bananas, yogurt, and vanilla until smooth. On low speed, gradually mix in dry ingredients, beating just until incorporated.
Pour half of the banana cake batter into prepared pan. Sprinkle half of the streusel filling on top. Top with remaining banana cake batter and then the remaining streusel.
Bake for 42 to 45 minutes, until a knife inserted in the center comes out clean (there may be a touch of streusel filling that sticks to the knife, but there shouldn't be any batter).
Cool the cake in the pan on a wire rack.
This is what the folks over at Baking Bites have to tell us about white whole wheat flour:
- White whole wheat flour almost sounds like a misnomer. Whole grain flours, and baked goods made with them, are usually brown and noticeably darker than baked goods made with processed white flour. But as interest in whole grains and whole grain baking continues to rise, white whole wheat flour has been becoming steadily more popular.
- White whole wheat flour is made from a naturally occurring albino variety of wheat, so it has a whitish outer bran (which is why it is called white whole wheat) in contrast to regular wheat which has a darker brown or reddish bran. And besides the lighter color, which makes some people feel more attracted to it, it is missing the tannins and phenolic acid which are in regular whole wheat flour, and those are which give it a slightly bitter taste. White whole wheat contains none of those, and so it has a mild, sweet and slightly nutty flavor without any bitterness and is much more similar in flavor and color to all purpose flour than to regular whole wheat flour.
- And here's the good news: White whole wheat still has all the same nutritional benefits of whole wheat flour because it is made in exactly the same way (not processed any further than regular whole wheat flour), and so it has more fiber, vitamins and minerals than most all-purpose flours. It can be used in any recipe that calls for whole wheat flour, and like regular whole wheat flour, it can also be used to replace part (1/4 to 1/2) of the all purpose flour in a regular recipe.
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Edited by Katie Workman