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Wholegrain Banana Cake
By
DK
on Apr 04, 2011
That crunch on top - is to DIE for! OK not dying, but its heavenly. Chocolate and bananas are great together. And yes, so are nuts. They are best pals and together, they are bliss for the soul. If you think I am high, well you might not be too wrong cos that's how I feel after a bit of this cake. (Not that I know how exactly it feels to be on a high, but movies and book did a good job explaining.) The Oats on top is a crowning glory to this cake.
The Changes I Made
I made minuscule changes to the original recipe, to make it eggless. Instead of 2 whole large eggs that this recipe asked for, I used Bananas to replace them instead. There is anyways bananas in it and I thought a little more would not hurt the recipe. And it sure did not :) You taste Bananas, the chocolate and the nutty oaty crunch on top. In short you taste what the word "delicious" tries to represent.
References
recipe adapted from wholegrain baking
Basic Information
Prep Time: Under 30 min
Cook Time: 30 min to 1 hour
Yield: Makes one 8inch square cake,serving 16
Ingredients
- For the Cake Batter
- 1 cup oat flour
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter
- 2/3 cup packed light or dark brown sugar
- 1-1/2 cups mashed bananas (abt 3-4 large bananas)
- 1/2 cup Greek yogurt, fat free
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts
- 1 cup chocolate or toffee chips (optional)
- For the Crunch Topping
- 3/4 cup old fashioned oats
- 1/2 cup packed light or dark brown sugar (1/3 cup should be enough if you don't prefer too much sweet)
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2 tbsp unsalted butter, melted
- 1/4 cup chopped walnuts
Method
1
Preheat the oven to 350F.
For the Cake Batter: Grease an 8 inch Square pan.Whisk together the flour, soda and salt in a medium bowl.
2
Cream together butter and sugar in a large mixing bowl until light and fluffy.
3
Add in half of the flour and then add the bananas, yogurt and vanilla. Add the remaining flour, nuts and chips.
4
Mix until evenly moistened.
5
Transfer the batter to the prepared pan.
6
To Make the Topping: Combine all the dry ingredients (except nuts) in a bowl.
7
Stir in the melted butter until the moisture forms large crumbs. Stir in chopped nuts.
8
Sprinkle the topping over the batter in the pan.
9
Bake until the edges pull away from the pan and a cake tester inserted in the center comes out clean - abt 30-45 minutes.
Remove and place on a rack to cool for 20 minutes before serving warm as it is or with ice cream. We enjoyed it as it is and it made for a delicious and fruity wholegrain snack as well as breakfast for us.
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31 Responses to “Wholegrain Banana Cake”
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luv it great reviews
am going to try it soon
that cake is good! loved the banana, chocolate and nuts combination! it just can’t go wrong! yums the word!
S I used unsalted butter, I thought it might be due to the brand I use! But this recipe is definitely a keeper…
Hi DK, I made this cake last week n it tasted awesome. But I want to bring to your notice that it was little salty though I added little less than the recipe mentions. It did not affect d overall taste… Loved d crunchy topping… Thanks
I am surprised about the “saltiness”. Another person also said the same thing although I did not even get the taste. Did you use unsalted butter?–DK
I made this yesterday and by far this is the best cake I have ever baked.I was out of oat flour so substituted it with wheat flour and substituted butter with just 1/4 cup of vegetable oil.I also reduced the quantity of sugar coz of health issues…but it was just divine!!Thanks a lot lady for updating this!
I made this cake today and the top burned really badly. I definately didn’t have the oven too hot so I can’t work out what happened. Any ideas?
Hi DK, Thank you for explaining about the oat flour. What about the soya bean flour for using in the soya bean koftas? Any substitutes for that? Please clarify as am interested in trying it this week.
I use it only to thicken up the balls if necc. So you can use any flour you have on hand – maida/chickpea flour/rice flour – or even bread crumbs. No hard or fast rules –DK
Hi, Loved this recipe as well as your recipe for soya bean koftas. Unfortunately I am unable to find soya bean flour or oat flour here in Singapore. Can you suggest any substitutes for them? Must say your pictures really help in understanding the recipes very clearly and thank you for sharing them with us !!
Thank u so much Aarthi
Do you get Oats? Cos if you do then you can make your own oats flour. Just take oats and grind them to fine powder in your blender –DK
Hi
Made this cake for DH’s Bday and it was yummmmmmmmmmmyyy to the core.Cant thank you enough for the step by step pics and proceedure….this my first cake ever and more would follow…thanks to you for inspiring so many women like me!!!
I am so glad to hear that Vidhya
–DK
Hi DK, the cake turned out great…but mine did not rise so much…infact it s always this…any idea why weld this be?
how can make oats flour at home? can i dry roast the oats and grind in a processor?
Hi Dk,
what can we subsititute fat-free yogurt and unsalted butter with in this recipe? btw I am dying to make this cake it looks just yummilicious!!!!!!!!!!! great job
Hi, Can you tell me what is the temperature counterpart in microwave?
Hey…this looks so yum….:)…tell me something…is there any substitute for unsalted better…like cooking oil?
I’m really excited to make this!
Hi DK..loved the recipe..was doing some research for a healthy snack for kids thing at my son’s school on Monday.. so do pleeease treat this as an urgent query:
1. Can I use a substitute for oat flour..say wheat flour itself?
2. is the wheat flour flavour going to be overpowering in that case? so then shall i cheat and go with all purpose flour for that bit?
3. Can I bake these in muffin tins without liners?
please please please do replay asap!!
Yes you can. try Whole wheat pastry flour (or Indian chapathi atta) as a replacement cos it might make a lighter result than all wheat which is still OK but might be little more dense than with pastry flour but I dont think it will affect the taste as such. You can also use all purpose flour but then it would not be called wholegrain for sure
. I wud prefer liners always…better than without 
Hi! I baked this cake yesterday…it was stupendous!Thanks for sharing this recipe.You are absolutely brilliant at what you do!Look fwd to more goodies….
Look soooooooooooo good and yummy Dhivya.. love it totally. very healthy too.
AWESOME Divz. Perfection at its BEST. Bananas will surely feel honoured to be in this recipe.
You are tempting me to bake goodies…. will have to nag my husband to buy me an oven soon …. good work dhivy… proving that u r an expert in time management
Very yummy cake!!! I’m bookmarking this
Crumb cake looks yum and rich
Looks delicious..I love crumb cakes too..the topping sure looks heavenly,so does the cake!!
My kids aren’t appreciating bananas in cakes..I am sure I can try it out with other egg replacers..Sure looks heavenly to me!
I will defintely try this one. But half a cup of butter is too much for me.
It probably is, if u are planning to eat the whole cake by yourself
Saw the picture on FB and came running here to gobble it up! With sooo many goodilicious ingredients in it, this cake must have been a heavenly delight. Love to bake the same soon.
Wow wat a marvellous cake, truly irresistible..
That sure looks DEEElicious DK. Am sure making this. I always allow my bananas to become ripe to bake something with them.