After Ryan declared his love of banana bread I decided I would start to experiment with a new homemade version. You guys know me, I love seeing how many healthy things I can squish into the things my kids will actually eat, like pancakes.
With a few overripe bananas in hand I went to work, never thinking I would actually succeed on the first try. When I tasted the final product I thought, hmmm, good… not great. I’ll change a few things and try again.
Then I went upstairs to take a shower.
When I came back down this is what I found.
They were devouring it!
Ryan, the ever maturing 9-year-old, asked not to be photographed but he declared the cake his new favorite and kept sneaking pieces. His little brother is still at that oblivious stage so I can snap away…
Evan REALLY liked it, asking to eat it pretty much all day. I just put the last piece in his lunch box.
That’s right, they ate the whole darn cake in 24 hours. I’m not sure that’s a good thing but it does make me happy. They don’t normally go nuts for my weird baking experiments and it kept them out of the pantry for the few packaged things I do keep in there.
I really am surprised they liked it as much as they did. It was a little dense. It had to be the sweetness as I didn’t skimp on the maple syrup like I usually do.
I enjoyed it too, it was really filling and satisfying. Plus, super easy to make. I just need to wait for my next round of bananas to ripen.
Here’s what I did…
- 2-3 ripe bananas, mashed (totalling about 225g)
- 1/2 cup maple syrup (160g)
- 1 tsp vanilla
- 1 egg
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp kosher salt
- 1 1/2 cups whole wheat pastry flour (180g) (regular whole wheat will probably be fine; the cake is not delicate at all)
- 1 cup old-fashioned oats
- 1/2 cup ground flaxseeds (52g) (I used golden)
- 2 tsp baking powder
Preheat the oven to 350 degrees.
In a large bowl, whisk the banana, maple syrup, vanilla, and egg until well combined.
Add the cinnamon, nutmeg, salt, flour, oats, and flaxseeds. Mix well.
Stir in the baking powder until just combined.
Pour in a greased 11 x 7 baking sheet.
Bake for 25-30 minutes until a toothpick comes out clean when stuck in the middle. Mine took exactly 26 minutes.
You probably should let it cool but I couldn’t wait. We dug right in.
You can kind of see the denseness in the photo. Again, it’s tasty but don’t expect a cake-like texture. It’s more like a cross between one of my Oatmeal Cups and banana bread.
Hey, if they kids like it I’m happy! I love baking things they enjoy. It makes me happy.
|Servings||Amt per Serving|
|15||About a 2 x 2 inch square|
|130||2g||4g||old: 2||new: 3|