Friday, April 3, 2009

Pretty Healthy but Really Good Snack Cake

The first time I made this cake I was inspired by the overripe bananas on the counter. It seemed like this cake would be better than the typical banana bread recipe. "Better" doesn't even begin to describe how good this cake is!
The source is King Arthur Flour: Whole Grain Baking. The Banana Crunch Cake recipe uses oat flour (conveniently made of oats chopped to flour in your food processor), whole wheat flour, yogurt, nuts, and optional chocolate chips. You then mix a topping of oats, brown sugar, and more nuts. I used less sugar than the recipe calls for; judge this by your audience. It's a wonderful cake, warm or cold. No need for ice cream or whipped cream, it's that delicious on its own, but you can justify eating it for breakfast. I call that a winner.

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