Hey, y’all! We’re all still quarantining and if there is anything which has been reinforced for me during this period of self-isolation is not to waste. Food has become a much more precious commodity. On those few days we venture forth to the grocery store again and again we find meager supplies of eggs, bread, chicken, milk and coffee. Actually, the list could go on and on depending on your region of the country so I believe we’re often making do with what we have. The old adage, ‘waste not, want not’ comes into play on an almost daily basis. I recently picked up some bananas for my family. Most were consumed, however, three sat in a basket becoming more and more ripe as the days flew by. I knew they wouldn’t be eaten as bananas have to be almost green for my husband to tuck them away. This morning I finally admitted to myself if I didn’t use them NOW they would have to be thrown out. And throwing out food hurts me to the core. When my father was alive I baked this quick treat often for him. He loved it as did my family. It’s a quick and easy snack to bake and relatively healthful. We’ve even grabbed a square for a fast breakfast with a cup of coffee. Yum.
This goodie is the perfect way to use your over-ripe bananas. The recipe calls for 1 cup of whole wheat pastry flour but if your bananas are so ripe they’re oozing juice, add 2 level tablespoons of flour to the mix. As a matter of fact, mine were falling apart in my hands as I was trying to peel them. If you can’t eat cinnamon or just aren’t a fan, feel free to leave it out. The snacking cake will turn out great. All the ingredients should be at room temperature when preparing the cake to ensure minimal mixing of batter. Last of all, this cake/bread should be mixed by hand rather than using a hand mixer to avoid over beating which yields a tough baked good. I look at it as one less thing to wash and put away. Enjoy with a cup of tea or coffee.
Banana Snacking Cake
- 1 large egg
- 1/3 cup brown sugar
- 2 teaspoons vanilla extract
- 3 ripe bananas, mashed
- 3 tablespoons butter, melted and cooled
- 1 cup whole wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Pre-heat oven to 350°. Lightly cover an 8×8-inch pan with non-stick cooking spray. Line bottom with parchment paper for easier serving. Set pan aside.
- In a bowl mix egg and sugar until smooth.
- Add vanilla and bananas and stir until well combined.
- Add melted butter and stir until butter is well incorporated.
- In a larger bowl, add flour, baking powder, cinnamon and salt. Stir well.
- Make a well in the center of the flour mixture and pour in the egg mixture. Gently mix until the batter barely comes together. A few patches of dry flour showing are fine. You don’t want to over-beat.
- Pour batter into baking pan, making certain to fill corners. Lightly smooth top to even out.
- Bake 20-24 minutes or until sides are lightly gold in color or cake pulls away from the sides of the pan.
- Cool on a rack for 15 minutes, cut and serve.
- Cover and refrigerate any leftovers.
You can freeze bananas. Unzip, wrap in parchment paper or plastic wrap and pop in freezer.
Absolutely! But the texture changes so usually I save the frozen ones for smoothies. But you’re right! You sure can!