A little whole wheat sweet ~

For the four in the hood

I wanted something less sweet, a little less big, a little less fat, and completely whole wheat.  I wanted something this was not...boy how I do love that recipe, though.  *sugar love*   I also wanted to use the two leftover bananas I had sitting around, though I  prefer berries in my quickbreads.  Today I was merely practical, also working the whole grain momentum I have going and I had extra time to make the kidlets their after school snack.


The texture ~ this will be on the light spongy side as it's low in fat.  It has the hint of banana to it in taste and scent.  I truly like my baked goods less sweet and this first time experiment with ratios and ingredients hit the spot in satisfying that little sumthin'-sumthin'.   


Whole wheat banana cakelettes ~
(is that a word?)


1 1/2 c. whole wheat pastry flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg, freshly grated


4 T. butter, softened
1/2 c. brown sugar, packed
2 T. white sugar
2 eggs
1 tsp. maple extract
2 overly ripe bananas, mashed
1/4 c. buttermilk

• Preheat oven to 350.
• Line six 4" pans with parchment.
• Mix dry ingredients, set aside.
• Cream butter and sugars, add extract.
• Add eggs one at a time, beating well after each addition.  This will be a loose egg/sugar mixture.
• Add the bananas at this point or wait to fold them in last.
• Add half the flour mixture, mix well.
• Add the buttermilk, mix well.
• Add the remaining flour.
• Fold in almonds.
• Divide the batter into the six pans, top with extra almonds.
• Bake for approximately 30 minutes...make sure they spring back to the touch.

Banana almond cakelette

Crumb peek