Banana cake and rhubarb compote...pure deliciousness!

We had another graduation party two weekends ago. I tend to overbuy for parties, so we had a lot of good stuff left, including bananas that we bought for the chocolate fountain. I knew I had to start getting creative so my first dish was banana cake. I found a recipe and changed it up to fit our food requirements. It was delicious! Still gooey in the middle, and great flavor! Since I had some wonderful rhubarb compote I thought it would make a great dessert, and with a sprinkle of powdered sugar on top, I was very impressive to those who eat my cooking! The cake was super simple to whip up and stick in the oven, and we will definitely have this one again.

Banana Cake: (Adapted from Diana's Desserts)
2 large eggs
1/2 cup granulated honey powder
1/2 cup barley malt
1 cup sour cream or plain yogurt
1 cup mashed ripe bananas (two to three; 12 oz. total)
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup oat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (fresh if you have it)
1/4 teaspoon ground cloves
Confectioners' sugar for dusting

1. In a large bowl, mix eggs, sugar, sour cream or yogurt, bananas, and vanilla until well blended. In another bowl, stir together flours, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Stir flour mixture into banana mixture just until well blended. Scrape batter into a buttered and floured 9-inch square baking pan.

2. Bake in a 350°F regular or convection oven until top springs back when gently pressed and a skewer inserted in the center comes out with moist crumbs attached, 30 to 35 minutes. Dust with confectioners' sugar before cutting into squares; serve warm or cool from pan.

Makes 8 servings.Print Recipe

Because we are trying to avoid the use of cane sugar I have been trying different ingredient choices. A while ago I bought some barley malt that is designed to be used in baking, and can be a substitute for half the required sugar in a recipe. Since I had the cactus honey powder to use as a sweetener I used equal amounts of the two items for the sweetener. I didn't really notice a malt-y taste but I think that is because of the stronger taste of the bananas. This cake was really good, and to be honest, the more I cook without cane sugar, the more I want to cook without cane sugar, with the exception of frosting of course! There are so many options that are not fake or chemically derived, so it is fun to try new things. Next up is date sugar to test. And maybe cooking this cake in cupcake form. We'll see what comes out of the oven next!

Speaking of cupcakes, girlichef is having a fabulous giveaway for her 101st blog post! You really must go check it out. And enter if you must, but really just leave the winning to me, and I will regale you with tales of cupcake deliciousness!