|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
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|