Recipes

Ingredients

Cake

• 3 cups whole-wheat flour
• 1 1/2 teaspoons baking soda
• 3/4 cup packed brown sugar
• 1 1/2 sticks (3/4 cup) unsalted butter
• 3/4 teaspoon salt
• 3 eggs
• 3/4 cup plain yogurt
• 1 1/2 teaspoons vanilla
• 1 1/2 cups very ripe banana, mashed

Cake Topping

• 1 cup rolled oats
• 1/3 cup packed brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground or freshly grated nutmeg
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts
• 2 tablespoons melted butter
• SAUTEED BANANAS
• 4 large bananas, sliced into 1/4-inch rounds
• 1 tablespoon butter
• 1/3 cup packed brown sugar

Preparation

1. For the cake: Preheat the oven to 350°F. Grease two 9-inch round cake pans. In a medium bowl, combine the flour and baking soda. In a large bowl, cream the sugar, butter and salt until light in color. Add the eggs to the sugar and butter mixture one at a time, mixing well. Add the yogurt and mashed bananas and combine, then mix in the flour and baking soda until everything is well-combined. Divide batter between the prepared pans.
2. For the topping: In a small bowl, combine all dry ingredients. Drizzle in the butter, stirring to form a crumble-like consistency. Sprinkle the topping onto one of the cakes before baking.
3. Bake for 30-40 minutes, rotating once, until a toothpick inserted into the center of each cake comes out clean. Remove to a rack to cool.
4. For the sautéed bananas: Melt butter in a pan and sauté the banana slices for 2 minutes. Add brown sugar and continue sautéing until bananas are brown and caramelized but still hold their shape.
5. Arrange the sautéed bananas in a single layer on the cake that does not have topping. Place the cake with topping on top.

Tips & Notes

Serving Tip: Serve with vanilla ice cream.