Banana Oat Cake with Chocolate

This recipe is from a friend of mine. I tasted it at her house 2 years ago and I had to have the recipe. Since then, I’ve done it dozens of times with all the variations you might think of. I’ve done it in muffin tins, added walnuts, chocolate, substituted brown for white sugar. It’s a foolproof cake recipe suitable for the most unexperienced baker.

Dry Ingredients

  • 2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 2 teaspoons sodium bicarbonate
  • 1/2 cup oats
  • 1/8 teaspoon salt ( a pinch)

Wet Ingredients

  • 1 egg
  • 1 cup 0% or skim milk
  • 1/3 cup brown sugar ( can use white instead)
  • 2 bananas, mashed
  • 1 teaspoon vanilla extract
  • 1/4 cup vegetable oil

Preheat oven to 375 F / 190 C. Grease and flour a 20cm x 20cm  cake pan or line it with parchment paper. ( You can use a round pan with a 22cm diameter or a 12-muffin cup pan lined with muffin papers).

Mix dry ingredients in a bowl and wet ingredients in another bowl. Then add the dry over the wet and stir with a fork. A fork is the only gadget you need! How neat is that? :) It’s delicious as it is but if you want extra pleasure you can add half a cup of chopped dark chocolate and/or chopped walnuts. Mix the chocolate and walnuts with a bit of flour so they don’t all sink to the bottom of the pan and mix them with the batter. Lately, I have been sprinkling the chocolate (without flour) only on top. I figured since we eat first with our eyes, a good chocolate topping is sure to satisfy any sweet tooth without the need to overindulge. Bake in the preheated oven for 20-25 minutes depending on your oven and the pan you are using. Muffins take less time. Check them after 15 minutes using the old and reliable toothpick trick. If the toothpick comes out clean of batter, you know it’s done.

Fresh out of the oven

While I’m writing this and reviewing the recipe, I noticed that I had forgotten the oil. Well, I didn’t just forget it in here. I ran to the kitchen and found out that I hadn’t used the oil in the actual recipe as well!! And it came out great, no difference in taste whatsoever!  Didn’t I tell you it’s foolproof? However, It’s better consumed within 2 days if not using the oil. Using oil will ensure the cake stays fresher longer.

Bon appetit!

11 thoughts on “Banana Oat Cake with Chocolate

  1. Thank you :) just checked out your blog and will follow your posts for sure! love the idea of frugality! I hate waste myself; if it’s still edible, it has to be ”recycled” in a different recipe somehow.

  2. Pingback: Ingredient Substitutions | Health 'n' Horizons

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  4. Pingback: Collaborative Post: Back-to-school; Importance of Breakfast and Snacks | Health 'n' Horizons

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