Baked goods that include bananas have a tendency to be too, well, gooey and sunken. I can’t tell you how many times I’ve been disappointed upon opening the oven and finding a tacky, sunken banana muffin or loaf.
But this great recipe has enough cake to hold up to the bananas. This banana-filled cake with just the right banana-cake ratio is a sturdy yet moist breakfast cake or lunchtime dessert treat!
- ½ cup butter
- 1 cup granulated sugar
- 2 eggs
- 1½ cups all-purpose flour
- ½ cup wheat flour
- 2 tablespoons wheat germ
- ¼ teaspoon salt
- 1½ teaspoons baking powder
- 4 large ripe bananas
- 3 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 1 teaspoon ground nutmeg
- ½ teaspoon cinnamon
- Put butter and sugar in a large bowl. With electric mixer, beat together until creamy.
- Add eggs and beat on low speed until blended.
- In a small bowl, combine all-purpose flour, wheat flour, wheat germ, salt and baking powder. Add to butter mixture and stir together with a fork.
- Peel bananas and put on a large plate. With a fork, mash the bananas into large chunks.
- Add bananas and stir gently to incorporate them into the batter.
- Grease a 9-inch x 13-inch glass baking pan. Spoon the batter into the pan, gently spreading the batter to the edges.
- Preheat oven to 350 degrees.
- In a small bowl, combine topping ingredients. Just before baking, sprinkle topping over the batter.
- Bake for 30-35 minutes or until a knife comes out clean when inserted in the middle of the cake.