Banana Cake

Or maybe it's banana bread. I'm not really sure. The recipe I used called it banana cake but it's also kind of like banana bread. Call it what you will, it doesn't really matter, it's just good. Once again I was looking for something to do with my extra overripe bananas and decided that they should be made into some sort of yummy dessert. I found this great recipe at Fresh from the Oven. I didn't really change anything except using whole wheat flour, but once I started eating the cake I thought it might be good with some walnuts or pecans sprinkled in. So I might try that next time. Either way, this recipe is definitely a keeper.



Banana Cake
Adapted from: Fresh from the Oven

1/3 cup  unsalted butter, at room temperature
1/2 cup all purpose flour
1/2 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/4 cup honey
1/2 cup packed light brown sugar
1/2 tsp ground cinnamon
1/2 tsp salt
1 cup mashed ripe banana
1/2 tsp vanilla extract
1 large egg
1/2 cup  plain yogurt
1 cup chocolate chips, optional (recommended because they're delicious)

1. Preheat the oven to 350F and lightly grease an 9x5 inch loaf pan, set aside. Sift together flour, baking powder and baking soda and set aside.
2. Put the butter, honey, brown sugar, salt and cinnamon in a mixer bowl, and beat with the paddle attachment until light and fluffy. Scrape down the sides and bottom of the bowl, add the bananas and vanilla and beat on medium speed until the mixture looks lumpy.

3. Reduce the speed to medium low and beat in the egg until well incorporated. Turn the speed to low, and gradually add in the sifted flour mixture. Mix well, but don't overmix. Add in the yogurt, and mix until the batter has only a few remaining white streaks. Gently fold in the chocolate chips, if desired.
4. Transfer the batter into the greased pan and bake in the center of the oven for 40 minutes or until the tester inserted into the cake comes out clean. Cool the cake in the pan on a rack for 5 minutes, then unmold and cool completely on rack.