Grandmary asked me to post this recipe, which I'll admit is one of my favorites!
Banana Crunch Cake
Yield: One 8-inch-square cake
This comes from my King Arthur Flour Whole Grain Baking cookbook, which I adore! This cake is amazing and I could probably eat the whole thing myself. Best to cut a slice and then put it away before eating or it will be hard to stop!
Cake Batter:
1 cup oat flour (grind oats in blender till fine)
1 cup whole wheat flour (traditional or white whole wheat)
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter
2/3 cup packed brown sugar
2 large eggs
1 cup mashed banana (2 or 3 large)
1/2 cup plain yogurt
1 tsp vanilla extract
1/2 cup chopped pecans or walnuts (I've never used this...for obvious reasons, but I'm sure it will make it wonderful)
1 cup chocolate or toffee chips
Cruch Topping:
3/4 cup old-fashioned rolled oats
1/3 cup packed brown sugar
1/2 tsp cinnamon
1/4 tsp salt (make sure to put this in. It gives the topping just a little extra)
2 Tbs unsalted butter, melted.
1/4 cup chopped pecans or walnuts
To make the cake batter:
Whisk together flours, baking soda and salt.
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 sides and bottom ofhte bowl. Mix in half dry ingredients until moistened, then mix in the bananas, yogurt and vanilla. Scrape down the sides and bottoms of the bowl, then add the remaining dry ingredients and the nuts and chips mixing until evenly moistened. Transfuer batter to prepared pan.
To make the topping:
Combine the oats, brown sugar, cinnamon and salt in a small mixing bowl until well blended. Sitr in the melted butter until the moisture forms large crumbs. Stir in chopped nuts. Sprinke teh topping over the batter in pan.
Bake until edges pull away from the pan and a cake tester comes out clean--40-45 minutes. Remeove the cake from the oven and place on a rack to c ool for 20 minutes before serving warm, with ice cream.
