Strawberry Banana Wheat Cakes

Thursday, April 23, 2015

Words & Photography
by Halee Edwards

Strawberry Banana Wheat Cakes
Serves 4 individual cakes


1 cup all purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
4 large ripe bananas
1/2 cup light brown sugar
1/4 cup vegetable oil
1 large egg
1/2 cup plain Greek yogurt
2 teaspoons vanilla extract
1 1/4 cup sliced strawberries


1. Preheat the oven to 350 degrees F. Spray your ramekins with nonstick spray (or you can use a muffin pan) and set aside.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Peel, then mash the bananas. Place the mashed bananas in a large bowl. Add the brown sugar, oil, egg, Greek yogurt, and vanilla extract. Stir until well combined. Slowly stir in the dry ingredients. Mix until just combined. Gently fold in the chopped strawberries.
4. Fill ramekins 3/4 full. Top each muffin with a few strawberry slices. Bake for 25 minutes or until a toothpick inserted into center comes out clean. Transfer to wire rack to cool.


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