Moist Banana and Oat Cake
A wholesome, tender cake that brings together naturally sweet ripe bananas and hearty rolled oats — no butter or milk required. Quick to prepare and full of texture, it makes a perfect breakfast treat or afternoon snack that the whole family will enjoy.
🛒 Ingredients
20 servings
- 250 g (2 1/2 cups) fine rolled oats
- 4 eggs
- 1/2 cup vegetable oil
- 4 ripe bananas
- 1 1/2 cups brown or raw sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon baking powder
- 1/2 cup cashews or Brazil nuts, roughly chopped
- 1/2 cup raisins
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Directions
- 1
Preheat oven to 180 °C (350 °F) and grease a round or loaf cake pan.
- 2
In a blender, combine the eggs, oil, peeled bananas, and sugar. Blend until completely smooth.
- 3
In a large bowl, whisk together the rolled oats and baking powder.
- 4
Pour the banana mixture into the oat bowl and stir with a spatula until a uniform batter forms.
- 5
Fold in the cinnamon, chopped nuts, and raisins to taste.
- 6
Pour the batter into the prepared pan and bake for about 40 minutes, until golden brown and a skewer inserted in the centre comes out clean.
- 7
Cool for 10 minutes before unmoulding. Serve warm or at room temperature.
💡 Chef's Tip
Use very ripe, spotty bananas for the sweetest flavour and creamiest batter. Swap cashews for walnuts or sliced almonds if preferred. The cake keeps well for up to 3 days in an airtight container at room temperature.
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Same category — Desserts
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