Sunday, October 31, 2010

Banana Crunch Cake

Have I mentioned yet how exhausted I am? We just returned from an amazing three day trip to the Golan and boy am I tired. And sore. In a good way. The trip was really terrific, the Golan is just stunning and so full of history. I miss it already. So that's where I've been for the last few days and I'm only getting a chance to post this cake now. I made this cake the same day I made the apple cake and although it finished second, because it was dairy, it was in no way second rate. Made with whole wheat and oat flours, some bananas and buttermilk, and finished with a crunchy oat topping, this cake turned out moist and tender. Although not everyone could discern strong banana, everyone agreed that it was delicious.

Banana Crunch Cake
slightly adapted from KAF Whole Grain Baking

Crunc Topping:
3/4 cup old fashioned oats
1/3 cup dark brown sugar
1/2 tsp ground cinnamon
1/4 tsp salt
2 tbsp margarine

1 cup oat flour
1 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 cup margarine
2/3 cup dark brown sugar
2 eggs
1 cup mashed banana
1/2 cup buttermilk
1 tsp vanilla
handful chocolate chips

Preheat your oven to 350. Line an 8 inch square pan with parchment; set aside.
To make the topping, place all of the ingredients in a small bowl.
Rub together with your fingers until the margarine is in small pieces. Set aside.
Place all of the dry ingredients in a bowl; whisk to blend and set aside.
In another bowl, place the softened margarine and sugar.
Beat until combined.
Add the egg one at a time,
beating well after each addition.
Add half of the dry ingredients,
and mix until moistened.
Add the bananas, buttermilk and vanilla.
Whisk to blend.
Add the rest of the dry ingredients and chocolate and mix.
Pour into the prepared pan and smooth the top.
Top evenly with the prepared topping.
Bake for forty-forty five minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool completely.

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