Pineapple Banana Squares

I didn't think this would taste so good. It came out looking a little dense. I brought a few pieces to the park on Saturday and wished I had brought the whole cake. Maybe we were just hungry rolling around in the grass all day. The cake came out really moist and sweet although I used only a quarter cup of Agave nectar. It's probably the pineapple juice.



I made this in a bread pan once with all kinds of modifications including (accidentally) skipping oil altogether. This time I pretty much followed the original recipe from "Have Your Cake and Eat It, Too" by Susan G. Purdy except that I used two whole eggs instead of 1 whole eggs plus two eggwhites, and 1/4 cup Agave nectar instead of 3/4 cup sugar.



These squares are delicious and I think healthy enough to qualify as breakfast. I might try to make it in a muffin pan the next time.

Ingredients

• 3/4 cups wholewheat flour


• 3/4 cup all purpose flour


• 1/2 teaspoon baking soda


• 1/2 teaspoon salt


• 1/2 teaspoon cinnamon


• 1/4 teaspoon nutmeg


• 1/4 cup extra light tasting olive oil


• 2 eggs


• 1 teaspoon vanilla extract


• 1/4 cup agave nectar


• 1 8 ounce can of crushed pineapple in its own juice


• 2 large banana - mashed

Directions

1. Preheat the oven to 350 degrees. Line the bottom of an 8x8 cake pan (I used 2.2 Qt. rectangular Pyrex pan) with parchment paper.


2. Whisk flour, flax seed, baking soda, salt, cinnamon and nutmeg together.


3. In a separate bowl, manually whisk oil, eggs, vanilla extract, agave nectar until well blended. Add pineapple and banana. Whisk until well combined.


4. Pour the dry ingredients over the wet ingredients and gently mix until all the flour is wet.


5. Pour the batter into the prepared pan and bake for 50 minutes.


6. Let cool in the pan. Run a knife around the pan and cut into squares.