We found this recipe for delicious baked banana bread doughnuts on The Corner Kitchen and knew we wanted to try it. The problem? No doughnut pan. Instead, we adapted it slightly and made it in a regular baking dish with a rich streusel topping that may kind of negate the whole “low-fat, butter/refined sugar-free” thing. As a smarter and healthier alternative, you can just top it with crunchy walnuts like in the original recipe.
Streusel-Topped Maple Banana Cake
Ingredients (12 servings)
- 1 cup whole wheat or all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 1/2 tbsp. vegetable oil
- 2 ripe bananas, mashed
- 1/4 cup pure maple syrup
- 1/2 cup nonfat plain Greek yogurt
- 1 egg, lightly beaten
- 1 tsp. vanilla
- 1/2 cup walnuts, chopped (optional)
- 2 tbsp. all-purpose flour
- 1 tbsp. brown sugar, packed
- 1 tbsp. unsalted butter or margarine
- 1/4 tsp. cinnamon
1. Preheat oven to 350 degrees.
2. Whisk together flour, baking soda and salt in a large bowl. Set aside.
3. In a separate bowl, combine oil, bananas, maple syrup, yogurt, egg and vanilla. Whisk until smooth.
4. Add wet mixture to dry and stir until just combined.
5. Pour batter into a 9″ x 13″ baking dish that has been lightly coated with cooking spray. Top with walnuts.
6. Combine streusel ingredients together with a fork until crumbs form. Evenly distribute over the cake.
7. Bake 18-20 minutes or until cake is golden brown and springs back when touched. Cool in pan for a few minutes before cutting and serving.