I am constantly tearing recipes out of magazines, bookmaking them in cookbooks and online. I am always looking for different ways to make baking more healthful. With bananas as the base of this cake, I knew I would have to try it when I saw it over on Dragon’s Kitchen. I resisted the urge to tinker too much with this recipe and only made a few changes. I used half (1 cup) white whole wheat flour and subsequently had to add ¼ cup of milk for extra moisture. I also only put the walnuts on top not in the cake. My husband will not eat baked goods with nuts baked in them…weirdo. The original recipe is for muffins but I have been on a cake kick lately and baked this in a tube pan. I really liked this cake, and I was pleasantly surprised that the bananas didn’t overpower the pear. I ate a slice for breakfast, and the crunchy sweet walnut topping was the highlight of my Monday morning.
Check out Dragon’s Kitchen for the full recipe.
Delicious! You know I love pear so much, and I also like to cook/baked them.
Cheers,
Elra
This looks beautiful, I love the thick layer of streusel on top.
That is a stunning cake. I love the chunks of pears inside. I bet it tastes best when it’s still warm.
Bananas, pears, and walnuts? Now, this is a cake that you can eat without guilt. There are so many things in it that are good for you.
I’m so glad you liked the recipe. I love that you made it into a cake.
Gorgeous!
Thanks Dragon! This recipe is definitely a keeper!
Chuck- You are correct, this cake is sooo good while it is still warm!
anything with walnuts…n m sold
looks great!
That cake looks amazing! I like the huge chunks of pears in it!
I love cakes with large chunks of fruit in it.
I don’t quite understand the nuts on top only rule. Haha.
was it 1/2 whole wheat flour in addition to the recipe or instead of the 2 cups of AP flour?
Donna- I just realized that was a typo and changed it. I used half white whole wheat flour (King Arthur brand)so it was one cup. Thanks!