Friday, February 18, 2011

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


  1. Now don't these little cakes look delicious! This is my favorite kind of treat...great flavor and no frosting.

  2. These look so delicious. I love the flavors!!!

  3. I knew it! They look delicious, now when can I move in?

  4. :) I always have room for food lovers.