Crazy dense and almost stick-to-your-mouth moist, this spiced breakfast cake is sweetened only with bananas and a touch of maple syrup with an oat-filled, granola-like topping. Healthy yet decadent-tasting, this makes for a perfect fall breakfast eaten with a side of yogurt!
Prep Time20 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr
Servings: 16pieces
Calories: 135kcal
Ingredients
For the cake:
¾cupoat flouryou can grind 3/4 cup rolled oats into flour using a food processor
1cupwhite whole wheat flour
1teaspoonbaking soda
½teaspoonbaking powder
½teaspoonsalt
1.5teaspoonscinnamonalternatively, you can use 2-3 teaspoons of pumpkin pie spice instead of the cinnamon, ginger, nutmeg and cloves
½teaspoonginger
¼nutmeg
¼teaspooncloves
2medium bananas1 scant cup--use less banana for a more pronounced pumpkin flavor
¾cuppumpkin puree
¼cupolive oil
1/3cupmaple syrup*
3/4teaspoonvanilla
1tablespoonmilk
2teaspoonsmolassesoptional, for more flavor
For the streusel:
1/3cupwalnutsground into flour
1/3c.rolled oats
3tablespoonsoat flour
½tablespoonturbinado sugar
½tablespoonmaple syrup
½tablespoonolive oil
Instructions
Preheat the oven to 350 degrees and lightly grease an 8x8” pan.
In a large bowl, combine all dry ingredients. In a separate bowl or measuring cup, whisk together the mashed bananas, pumpkin, oil, syrup, vanilla, milk and molasses, if using. Pour the pumpkin mixture into the dry ingredients and stir until just combined.
Scrape the batter (it will be thick!) into the pan, rinse out and dry your bowl and make the streusel.
Add all streusel ingredients to the bowl and stir until everything is evenly coated. Sprinkle the mixture over the cake and press it lightly into the batter using your hand. Bake for 35-40 minutes, or until a toothpick comes out clean and the cake springs back lightly under your finger instead of sinking in. Let cool slightly and serve warm.
Store leftover cake in a refrigerated, sealed container. Leftovers will keep well for at least four days. I found that the banana flavor mellowed a bit while the overall flavor seemed to become more pronounced as time went on--I actually liked the three pieces I found in Erik's fridge four days later almost better than the cake fresh out of the oven!
Notes
*This cake is very lightly sweetened to make it breakfast appropriate; if you want it sweeter, increase the maple syrup to 1/2 cup or more (you can taste the batter!).For a less granola-like topping, I would reduce the amount of rolled oats and increase the amount of oat flour until it reaches your desired consistency (I might try 1/4 cup rolled oats and 1/4 cup oat flour).If you don't have oat flour and don't want to grind your own, you can sub additional wheat flour or likely another type such as buckwheat or spelt.I used olive oil because I don't like using really processed oils, but you can easily sub canola or vegetable oil as well. You can't taste the olive oil at all, in case you were wondering. Adapted from here.