It seems every time I want to make some healthy cake for breakfast we all agree to make it a banana cake! If it is not cake, then it is muffin, and which one is the favorite around here? Oh yes, banana muffins!!
I had three very ripe bananas sitting on the counter last week and decided to make a cake on an afternoon. What a great idea it was. We had cake for snack and on the next couple days for breakfast, and the cake was not just very moist but deliciously tasty too!
I sort of created the recipe based on what I had on hand and on previous cake recipes I made. And since it came out so good I wrote down the recipe later on so that I could post it here and share with you all!
The picture is definitely not the prettiest one, but I have to say that the cake was one of the best I have made!
Simple, easy and so good! Perfect when you have excess of bananas, or just when that little cake craving hits on the afternoon but you just want some comforting flavors without ruining the healthy eating habits you are so hardly trying to conquer.
The boys here raved about this one, I hope you like it too! Oh, and I used raisins (per Matheus request), but chocolate chips would be just as good here!!
Simple Banana Cake
About ½ cup raisins soaked in some warm water or apple juice (just to make them plump!)
1 ½ cups whole wheat flour
½ cup all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ cup brown sugar
4 tablespoons butter (1/4 cup), at room temperature
1 teaspoon vanilla
3 very ripe bananas
½ cup buttermilk
Preheat oven 350F.
With a mixer, beat butter and sugar until creamy. Add vanilla, eggs, bananas, and buttermilk and beat until well mixed. Add flour, salt, baking powder, baking soda and cinnamon. Mix until everything is incorporated. Add raisins and mix with a wooden spoon.
Pour batter into a greased bundt pan and bake for about 30 to 35 minutes, or until it is golden and a toothpick inserted comes out clean.