We all have had very overripe bananas destined for the trash. Don't throw them out either freeze them for use later or make a delicious "not too sweet" banana cake or muffins.
I happened to have three very ripe brown bananas. I don't like very banana tasting bread or cake, this recipe really lightens up the taste it is a great breakfast or coffee time treat.
INGREDIENTS
2 cups Whole Wheat Flour
3/4 cup Light Brown Sugar
1/2 tsp Cinnamon
1 tsp Baking Soda
1/4 tsp Salt
2 Large Eggs (room temperature)
1 Stick Butter (room temperature)
2 cups very ripe Bananas (about 3 bananas)
1/3 cup Yogurt
1 tsp Almond Extract
1 tsp Vanilla Extract
3/4 cup Sliced Almonds
More Sliced Almonds to sprinkle on top
INSTRUCTIONS
Preheat the oven to 350F.
Prepare a baking pan and or muffin tin with baking spray or use shortening dusted with flour.
Put the dry ingredients: whole wheat flour, brown sugar, cinnamon, baking soda, and salt into a mixer or food processor. Thoroughly mix the ingredients together.
Add in the eggs, butter, yogurt, bananas, nuts, almond extract and vanilla extract.
Mix the ingredients together until smooth and blended.
Add in the sliced almonds and blend for 10 seconds.
Pour into prepared pan 1/2 - 3/4 of the way full. I filled one pan and three muffins of a large six muffin tin.
Sprinkle sliced almonds on top and bake.
Bake until the cake is fairly firm when you press lightly at its center and a toothpick inserted in the middle has no wet batter sticking to it, about 45 to 50 minutes for Cake, 35 - 40 minutes for Muffins. Remove from the oven and leave on the counter to cool completely. Once cool invert on to a serving platter.
The best way to enjoy this is at room temperature with an espresso or latte!
ENJOY!!!
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