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Banana Oat Cake
A moist ripe-banana cake made with oat flour and cinnamon, with no wheat flour in the formula.
- Yield
- 1 cake (22 cm) · 10 servings
- Prep
- 15 min
- Cook
- 40 min
- Resting / chilling
- 30 min
- Total time
- 1 h 25 min
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Ingredients
- 400 g ripe banana
- 200 g whole egg
- 150 g brown sugar
- 120 ml neutral vegetable oil
- 200 g oat flour
- 12 g baking powder
- 3 g ground cinnamon
- 2 g fine salt
Method
- Preheat the oven to 180°C/350°F and prepare a 22 cm cake pan.
- Blend the bananas, eggs, oil and brown sugar until smooth.
- In a bowl, combine the oat flour, cinnamon and salt.
- Add the wet mixture to the dry ingredients and stir only until combined.
- Fold in the baking powder last.
- Pour into the pan and bake for about 40 minutes, until golden and set in the center.
- Cool for about 30 minutes before unmolding.
Presentation
Serve in simple slices, keeping the rustic banana-and-oat crumb visible.
Suggested pairing
Coffee, milk, plain yogurt or tea.
Storage
Store tightly covered for up to 2 days at cool room temperature or up to 5 days refrigerated.
Make ahead
Bake one day ahead and keep well wrapped to prevent drying.
Food safety
Use ripe bananas with no signs of spoilage and fresh intact eggs. For celiac diets, use certified gluten-free oats.
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