Warm banana oat cake
This warm banana oat cake blends wholesome multi-grain oatmeal with ripe bananas and a hint of cinnamon, creating a comforting treat. It's an easy recipe that's perfect for afternoon snacking or dessert.
Cook time 40 min
Prep time 20 min
Ingredients:
1.50 cups multi-grain oatmeal1 cup all-purpose white wheat flour
4 tsp baking powder
1 tsp cinnamon
1 tsp salt
1 cup brown sugar
2 eggs
1 tsp vanilla extract
6 tbsp butter
3 bananas
This warm banana-oat snack cake combines the wholesome flavors of multi-grain oatmeal with the natural sweetness of ripe bananas and a hint of cinnamon. Perfect for a cozy afternoon treat or a delightful dessert, this cake is an easy and delicious way to enjoy the comforting taste of homemade baking.
Instructions:
Preheat your oven to 350°F (175°C). Grease a baking dish (preferably 9x13 inches) with butter or cooking spray.
In a large mixing bowl, combine the multi-grain oatmeal, all-purpose white wheat flour, baking powder, cinnamon, and salt. Stir until well mixed.
In a separate mixing bowl, beat the eggs and then mix in the brown sugar, vanilla extract, and melted butter until smooth. Add the mashed bananas and continue to mix until fully incorporated.
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cake dense.
Pour the batter into the prepared baking dish. Spread it evenly with a spatula, ensuring it reaches all corners of the dish.
Place the dish in the preheated oven and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the dish from the oven and let the cake cool in the dish for about 10 minutes.
Slice and serve the cake warm. You can enjoy it plain, or with a dollop of whipped cream or a drizzle of honey.
Enjoy your warm banana-oat snack cake with a scoop of vanilla ice cream or a dollop of whipped cream. This cake is sure to become a family favorite, offering a nutritious and tasty treat that’s perfect for any time of the day. Happy baking!
Warm banana oat cake FAQ:
Bake the cake in a preheated oven at 350°F (175°C) for about 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Yes, you can substitute quick oats for multi-grain oatmeal, but the texture may differ slightly. Quick oats may yield a softer cake compared to the heartiness of multi-grain.
Store the leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for about a week or freeze it for up to 3 months.
You can use a flaxseed meal or chia seed gel as an egg substitute. For each egg, mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water, let it sit to thicken, and then add it to the batter.
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it comes out with wet batter, bake it for an additional 5-10 minutes.
Tips:
- Make sure your bananas are very ripe for the best flavor and natural sweetness.
- You can substitute the all-purpose white wheat flour with whole wheat flour for a healthier option.
- For an extra crunch, add a handful of chopped nuts like walnuts or pecans to the batter.
- Use room temperature butter and eggs for a smoother batter and better texture.
- Add a couple of tablespoons of yogurt or sour cream for an even moister cake.
Nutrition per serving
12 ServingsCalories 240kcal
Protein 3.98g
Carbohydrates 40g
Fiber 2.12g
Sugar 22g
Fat 7g
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