I do have to admit I love baking early in the morning before my husband gets up. I always like having something in the oven before he walks out into the kitchen and wants to pour a bowl of cereal. I like to think the aroma of homemade goodness helps place him in good spirits for the remainder of the day. Baking early also helps clear my mind and plan my day. 

I had quite a few dozen bananas leftover. I thought I was going to need more for cupcake order but didn’t end up using all of them. I think today I’ll be eating bananas breakfast lunch and dinner and maybe dessert too. I will probably individually freeze some as well for banana ice cream!

Preheat oven to 350 degree and spray a 8 by 8 oven safe dish with cooking spray. Set aside.

Yields 9 servings 

Cake Ingredients:

1/4 cup canola oil

1/2 tsp ground Vietnamese cinnamon

One and a half teaspoons of baking powder

Half a teaspoon of salt

1 teaspoon of vanilla pure extract

Half a cup of whole wheat pastry flour

1/2 cup of regular all-purpose flour

2 ripe bananas mashed well

1/2 cup skim milk

1 egg or 3 TB egg substitute 

2/3 cup granulated sugar

Crumble Topping:

1/2 cup Ap flour

1/2 cup whole wheat pastry flour

2/3 cup brown sugar (not packed)

6 TB unsalted butter

1/2 tsp ground cinnamon

Optional powdered sugar dizzle:

1/2 cup powdered sugar

1 1/2 TB skim milk

Directions:

1. In a small bowl mash bananas set aside.

  
2. In a medium bowl whisk flours, baking powder, salt and cinnamon. Set aside.

  
3. In small bowl whisk canola oil, granulated sugar. Add egg and vanilla whisk to combine. 

4. Add in milk to liquid ingredients and whisk to incorporate. 

5. Add the dry ingredients  to the wet and whisk together until no dry residue remains. 

 

6. Fold in mashed bananas using spatula.  

 

7. Pour the batter into a cooking sprayed 8 by 8 baking dish. Set aside.

  
8. In medium bowl mix  all the crumble topping ingredients using a butter cutter cut butter into pea size wet sandlike texture. 

 

9. Bake for 35 to 38 minutes or until toothpick comes out of the center clean. 

 

10. Allow to cool on wire rack for ten minutes before cutting into or frosting with powdered sugar dizzle. 
 

11. For powdered sugar dizzle place skim milk and powdered sugar in bowl and whisk add more milk if necessary to reach desired constancy. Pour on to crumble. I didn’t use the entire amount. 

12. Enjoy with some coffee!