I really appreciate this recipe, and I hope that it will help give people confidence that they can use whole wheat flour and try lots of variations and it really *will* be okay. I use all whole wheat flour, 1/3 c brown sugar, 1/4 c butter (browned, if I have the time) instead of the oil, and a few spoonfuls of yogurt as my baseline because I can't stand oily textured cakes. And because we prefer smooth over chunky, I puree the bananas with all of the liquid ingredients with my immersion blender -- very speedy! Another mix-in for the list: toasted sesame seeds are excellent here.

• Reply