This cake is moist and not too sweet. It tastes more like a muffin than a cake. A really good muffin.
Preheat the oven to 350°F. Line an 8”x8” square baking dish with aluminum foil and then oil it in preparation for the cake.
In a small bowl, stir together the 1/2 cup flour and 1/2 cup brown sugar for the streusel. Cut in the 2 Tablespoons of butter and mix with a fork until you get pea sized pieces of streusel. Set aside.
In a medium bowl stir together the remaining 1-1/4 cups flour, baking powder, cinnamon, and salt.
In a separate large bowl whisk together the banana and 1/4 cup brown sugar. Then whisk in the remaining ingredients one at a time until everything is fully incorporated.
Fold the dry ingredients (but not the streusel topping mixture) into the wet until just combined. Be careful not to overmix the batter. Pour the batter into the prepared baking dish. Spread the streusel evenly over the top of the batter.
Bake for 40 minutes at 350°F or until the cake is golden brown and passes the toothpick test. Let cool on a rack before cutting into it.
You must be logged in to post a review.
I’m going to be honest. I was a little disappointed. I was expecting a great coffee cake with banana and peanut butter flavor. The whole wheat flour overpowers the mild banana and peanut butter flavor there is. The cake is moist and the streusel topping is good. I think I’ll play around with the wet ingredients….
Prep: Cook:
Serves: 10 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 1 Level: Easy
Prep: Cook:
Serves: 11 Level: Easy
Prep: Cook:
Serves: 1 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.