On the weekend I was a house guest at my friend’s place in Etobicoke and I was looking for a recipe to bring to her as a thanks. Normally, I bring bread but I didn’t have time to bake a loaf last week so instead I opted for sweets. Since my girlfriend lives alone I thought it best to not bring something too decadent.
I hate when people bring me sweets. I think they’re secret diet saboteurs. They know I have no self control when it comes to decadent desserts. In February when I missed a friend’s wedding shower she brought me about 3 pounds of leftover homemade cookies from the event that Matt and I ate in less than 24 hours. No lie. In my defense they were all different and I wanted to sample every one. (That’s a valid argument in my world.)
Anyway, I had a bunch of bananas that were rotting perfect for baking but I wanted to do something other than banana bread. I came across a recipe on Form V Artisan blog for a Caramelized Banana Peanut Butter Banana Cake.
With a little tweaking I knew I had a winner. I cut out some sugar from the cake and I made a streusel topping instead of the caramelized bananas because I wanted something more breakfast-y (and I did end up eating it for breakfast before a morning yoga session in my friend’s living room while everyone was asleep.)
This cake is moist and not too sweet. It tastes more like a muffin than a cake. A really good muffin.
Peanut Butter Banana Breakfast Cake
Adapted from Form V Artisan.
2 T cold butter
½ c dark brown sugar
½ c whole wheat flour
1 ¼ c. all purpose flour
1 ½ t. baking powder
1 t. cinnamon
¼ t. sea salt
1 large banana, mashed
¼ c. dark brown sugar
¼ c. all natural peanut butter
¼ c. vegetable oil
1/3 c. soy milk
1 t. pure vanilla extract
Preheat the oven to 350°F. Line an 8”x8” square baking dish with aluminum foil and oil it in preparation for the cake.
In a small bowl stir together the flour and brown sugar for the streusel. Cut in the butter and mix with a fork until you get pea sized pieces of streusel.
In a medium bowl stir together the flour, baking powder, cinnamon, and salt.
In a separate large bowl whisk together the banana and brown sugar. Then whisk in the remaining wet ingredients one at a time until everything is fully incorporated.
Fold the dry ingredients 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.