I almost called this “Banoffee Cake,” but then I remembered that we’re not in England.
Across the pond, “banoffee” refers to the combination of bananas and toffee, typically in the form of a creamy pie. I must be honest: it’s not my favorite way to do pie. I’d rather hang out with key lime any day.
But then I got to thinking: what if the flavors got put into a different textural context? It turns out that I love banoffee when it’s in a cake. Or to be more specific, a cake I can’t stop eating. Which is fine, because it’s pretty healthy!
It’s taken eight years of mothering to figure out how I want to spend Mother’s Day. Sure enough, Kenny hit the jackpot this year. It wasn’t just that everyone let me have a whole morning to myself, though that was nice. I used it to take pictures for the blog and then I watched episodes of Entourage in bed. That was quite lovely.
And it wasn’t just that Kenny bought me the best box of chocolates ever, either, though that was quite lovely too.
He actually (wait for it) tore one of my meal planning sheets off the notepad I keep on the fridge and worked out the weekly meal plan with the kids. Then they went to the store and bought all the groceries for the plan. I didn’t have to think about what to have for dinner, which is one of my least favorite things to do. I hate that Sundays are synonymous with meal planning.
And he made dinner, too! I found steaks marinating in the fridge and the boy actually grilled vegetables. Like, zucchini and whatnot. If you know Kenny, you realize that’s a step in a new direction, because he’s picky with veggies. And then…he ate the zucchini.
You can be married to a guy for a long time and know him even longer, and he can still surprise you. And give you the best Mother’s Day of your life. Did I mention that swirly frozen margaritas also made their way into the day?
This banoffee cake was my morning snack. It made Mother’s Day even more amazing, and healthy, too. The cake is packed with Greek yogurt, bananas, heart-healthy canola oil and gluten-free oat flour. If you don’t have oat flour you can just use the regular stuff, and that’s fine too!
There are days that are just perfect, and I had it happen this past Sunday. I can’t replicate that for you, but I can give you this cake recipe. It will make any day just a little bit better, and for little to no effort. So act like our friends across the pond and go for banoffee!
1/2 cup canola oil
3/4 cup firmly packed light brown sugar
1 cup Greek yogurt (I used the vanilla flavor)
2 ripe bananas, mashed
1 teaspoon vanilla
2 cups oat flour (you can use regular flour if gluten isn't an issue)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup Heath chocolate toffee bits, divided
- Preheat the oven to 350. Line an 8-inch square pan with foil and coat with cooking spray. Set aside.
- In a large bowl, combine the oil and brown sugar, mixing until smooth and all the brown sugar lumps are gone. Add the eggs, yogurt, mashed bananas, and vanilla. Mix well.
- In a small bowl, combine the oat flour, baking soda, salt and cinnamon. Add the dry ingredients to the wet ingredients. Mix until well combined.
- Take half of the toffee bits and mix them into the batter.
- Pour the batter into the prepared pan. Sprinkle the remaining toffee bits on top.
- Bake 30-35 minutes until the a toothpick inserted into the center of the cake comes out clean.
- Cool completely. Cut into squares. Store covered.