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

4 comments:

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

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

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

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

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