Description
This cake is moist and not too sweet. It tastes more like a muffin than a cake. A really good muffin.
Ingredients
- ½ cups Whole Wheat Flour
- ½ cups Dark Brown Sugar
- 2 Tablespoons Cold Butter
- 1-¼ cup All-purpose Flour
- 1-½ teaspoon Baking Powder
- 1 teaspoon Cinnamon
- ¼ teaspoons Salt
- 1 whole Large Banana, Mashed
- ¼ cups Dark Brown Sugar
- ¼ cups All Natural Peanut Butter
- 1 whole Egg
- ¼ cups Vegetable Oil
- ⅓ cups Soy Milk (or Milk Of Choice)
- 1 teaspoon Pure Vanilla Extract
Preparation
Preheat the oven to 350°F. Line an 8”x8” square baking dish with aluminum foil and then oil it in preparation for the cake.
In a small bowl, stir together the 1/2 cup flour and 1/2 cup brown sugar for the streusel. Cut in the 2 Tablespoons of butter and mix with a fork until you get pea sized pieces of streusel. Set aside.
In a medium bowl stir together the remaining 1-1/4 cups flour, baking powder, cinnamon, and salt.
In a separate large bowl whisk together the banana and 1/4 cup brown sugar. Then whisk in the remaining ingredients one at a time until everything is fully incorporated.
Fold the dry ingredients (but not the streusel topping mixture) into the wet until just combined. Be careful not to overmix the batter. Pour the batter into the prepared baking dish. Spread the streusel evenly over the top of the batter.
Bake for 40 minutes at 350°F or until the cake is golden brown and passes the toothpick test. Let cool on a rack before cutting into it.
