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Pumpkin Banana Breakfast Cake by

Prep Time: 20 minutes Cook Time: 40-45 minutes Total Time: 1 hour Yield: 16 pieces Serving Size: 1 2-inch piece Calories per serving: 135 Fat per serving: 5.8g

Ingredients

For the cake:
¾ cup oat flour (you can grind 3/4 cup rolled oats into flour using a food processor)
1 cup white whole wheat flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1.5 teaspoons cinnamon (alternatively, you can use 2-3 teaspoons of pumpkin pie spice instead of the cinnamon, ginger, nutmeg and cloves)
½ teaspoon ginger
¼ nutmeg
¼ teaspoon cloves

2 medium bananas (1 scant cup--use less banana for a more pronounced pumpkin flavor)
¾ cup pumpkin puree
¼ cup olive oil
1/3 cup maple syrup*
3/4 teaspoon vanilla
1 tablespoon milk
2 teaspoons molasses (optional, for more flavor)

For the streusel:
1/3 cup walnuts, ground into flour
1/3 c. rolled oats
3 tablespoons oat flour
½ tablespoon turbinado sugar
½ tablespoon maple syrup
½ tablespoon olive 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 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!

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