Banana Oat Flour Cake is a delightful and wholesome treat that has been winning hearts lately! With a perfect blend of sweet bananas, nutty oat flour, and bits of chocolate, this cake is not only delicious but also packed with nutrients. It’s a fantastic option for breakfast or a cozy snack, and best of all, it’s super easy to make. If you’re on the lookout for a healthy yet indulgent dessert, this is the one to try!
What You’ll Need for Banana Oat Flour Cake
- 2 cups (240g) oat flour
- 1 cup (150g) seedless raisins
- 1/2 cup (120ml) sunflower oil
- 4 eggs
- 1 tablespoon baking powder
- 3 large, very ripe bananas
- 90 grams (about 3.2 oz) dark chocolate
- 50 grams (about 1.8 oz) cashew nuts or nuts of your choice
- Raisins to taste
- Sliced bananas to taste
- Ground cinnamon to taste
How to Make Banana Oat Flour Cake
- Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease a loaf pan (25 cm x 10 cm).
- In a blender, combine the chopped bananas, sunflower oil, and eggs. Blend for 2 minutes until well mixed.
- Add the raisins to the banana mixture and blend for another minute to break them down.
- Pour in the oat flour and blend until just incorporated.
- Mix in the baking powder quickly until combined.
- Pour half of the batter into the prepared loaf pan. Then sprinkle half of the chopped cashew nuts and half of the dark chocolate over the batter.
- Add the remaining batter on top, then finish with banana slices, the rest of the chopped chocolate, whole cashews, and a sprinkle of cinnamon.
- Bake in the preheated oven for about 40-45 minutes or until a toothpick comes out clean.
- Once done, let it cool slightly before unmolding it onto a serving dish.
Why Everyone Is Loving This Banana Oat Flour Cake
People are flocking to this Banana Oat Flour Cake recipe for its health benefits and delicious flavor. With more folks looking for nutritious alternatives that still satisfy a sweet tooth, this cake fits the bill perfectly. It uses wholesome ingredients like oat flour and ripe bananas, making it a guilt-free indulgence. Plus, it’s so easy to whip up, making it ideal for busy mornings or afternoon snacks. It’s definitely a trending recipe for those who want a healthy yet delightful treat!
Best Ways to Serve It
Banana Oat Flour Cake is versatile enough to serve at various times. Enjoy it for breakfast with a cup of coffee or tea, or offer it as a sweet afternoon snack. It pairs wonderfully with yogurt or a dollop of almond butter on top. Feel free to add fresh fruit or a drizzle of honey if you’re looking for extra sweetness!
Helpful Tricks
- Storage: Store any leftovers in an airtight container at room temperature for up to three days, or in the fridge for about a week.
- Flavor Variations: Try adding chopped nuts or other dried fruits for extra texture and flavor.
- Dietary Swaps: Substitute sunflower oil with coconut oil for a tropical twist or use maple syrup instead of sugar for a sweeter cake.
Banana Oat Flour Cake: Frequently Asked Questions
Can I use whole wheat flour instead of oat flour?
You can, but the texture and flavor will change. Oat flour gives it a nutty flavor that complements bananas nicely.
How do I know when the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is ready!
Can I freeze the cake?
Yes, you can! Wrap it well in plastic wrap and store it in the freezer for up to three months. Thaw it at room temperature when you’re ready to enjoy.
What can I use instead of eggs?
You can use flax eggs or applesauce as substitutes, although this may change the cake’s texture slightly.
Try out this Banana Oat Flour Cake at home, and delight in the combination of flavors and health benefits it brings! You’re going to love every bite!
Banana Oat Flour Cake
A delightful and wholesome cake made with sweet bananas, nutty oat flour, and chocolate, perfect for breakfast or a snack.
Wet Ingredients
- 1/2 cup sunflower oil (Can be substituted with coconut oil)
- 4 pieces eggs (Can use flax eggs or applesauce as substitutes)
- 3 large very ripe bananas (Chopped for blending)
Dry Ingredients
- 2 cups oat flour
- 1 tablespoon baking powder
- 1 cup seedless raisins (Add to the banana mixture)
- 90 grams dark chocolate (Chopped, divided)
- 50 grams cashew nuts (Or any nuts of your choice)
- to taste ground cinnamon (Sprinkle on top before baking)
Preparation
- Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit) and grease a loaf pan (25 cm x 10 cm).
- In a blender, combine the chopped bananas, sunflower oil, and eggs. Blend for 2 minutes until well mixed.
- Add the raisins to the banana mixture and blend for another minute to break them down.
- Pour in the oat flour and blend until just incorporated.
- Mix in the baking powder quickly until combined.
Assembly
- Pour half of the batter into the prepared loaf pan. Sprinkle half of the chopped cashew nuts and half of the dark chocolate over the batter.
- Add the remaining batter on top, then finish with banana slices, the rest of the chopped chocolate, whole cashews, and a sprinkle of cinnamon.
Baking
- Bake in the preheated oven for about 40-45 minutes or until a toothpick comes out clean.
- Once done, let it cool slightly before unmolding it onto a serving dish.
Store leftovers in an airtight container at room temperature for up to three days, or in the fridge for about a week. You can freeze the cake wrapped in plastic wrap for up to three months. Serve with yogurt or almond butter for extra flavor.
