This cake is only slightly sweet, is made with whole grains, contains no oil or butter, and is packed with bananas and nuts, which makes it appropriate breakfast food in my books. The caramelized walnut-sugar streusel is candied and crunchy, contrasting with the soft, barely sweet cake. Made using only whole wheat flour, the cake is a little dense, as you’d expect, but the sour cream makes it surprisingly moist and lightens the texture considerably.
Banana Walnut Breakfast Cake
- 1 cup whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 3 tbsp brown sugar
- 1 egg
- 1 ½ over-ripe bananas (medium sized), mashed
- 1/2 tsp vanilla extract
- 1/4 cup sour cream
- 2 tbsp water
- 1/4 cup walnuts, chopped
- 1 tbsp brown sugar
- 1/2 tsp cinnamon
1. Preheat oven to 350.
2. In small bowl, mix together streusel ingredients (walnuts, brown sugar, cinnamon). Set aside.
3. In medium bowl, mix together flour, baking soda, baking powder, cinnamon and salt.
4. In a separate bowl, mix together mashed bananas and sugar. Beat in egg. Add vanilla, sour cream and water. Stir.
5. Add dry ingredients to wet ingredients, and stir until just combined.
6. Pour batter into a greased or parchment-lined 9 x 5 loaf pan. Top with streusel, using a spoon to swirl the streusel into the batter slightly.
7. Bake for 30 minutes.
My recipe is loosely based on this recipe from the Heart and Stroke Foundation.