We had this pumpkin banana breakfast cake the other morning, and it is not really very much like a cake. It's very healthy, and easy to make, and definitely not very sweet.
FOR THE CAKE:
¾ cups Oat Flour
1 cup Whole Wheat Flour
1 teaspoon Baking Soda
½ teaspoons Baking Powder
½ teaspoons Table Salt
1-½ teaspoon Cinnamon
¼ teaspoons Cloves
¼ teaspoons Ginger
⅛ teaspoons Nutmeg
2 Bananas, Mashed
1 cups Pumpkin Puree
⅓ cups Maple Syrup
¾ teaspoons Vanilla Extract
1 Tablespoon creamer, I used creme brulee flavor
FOR THE STREUSEL TOPPING:
⅓ cups hazelnuts, Ground Into Flour
¼ cups Rolled Oats
¼ cups Oat Flour
½ Tablespoons Sugar
½ Tablespoons Maple Syrup
½ Tablespoons Olive Oil
Preheat the oven to 350 F and lightly grease an 8×8” pan.
In a large bowl, combine all dry ingredients (flour through nutmeg). In a separate bowl or measuring cup, whisk together the mashed bananas, pumpkin, syrup, vanilla extract and creamer. Pour the pumpkin mixture into the dry ingredients and stir until just combined.
Scrape the batter (it will be super thick) into the pan and smooth the top.
Add all of the streusel ingredients to the bowl and stir until everything is evenly coated. Sprinkle the mixture over the cake and press it lightly into the batter using your hand.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back lightly under your finger instead of sinking in. Remove it from the oven and set pan on a rack. Let it cool slightly and serve warm.
Store leftover cake in a refrigerated, sealed container.
We ate ours warmed up with a little cream over the top. This sounds strange, but my Grandpa used to eat cake this way all the time, and it really does taste great. Anyway, Owen and I gave it an 8, and Noah gave it a 9.