We always have bananas in our house - one for everyday of the week for each of us. But rarely do they get brown enough to bake with, and rarely do I want to bake with them. But such an occasion occurred and I was inspired to make this rustic chocolate chip banana oat cake. Oats and oat flour are the base (I love oats!), with the addition of both mashed banana and diced banana. And chocolate chips (E was very happy about this). The cake was really moist and delicious. The only improvement would be to add walnuts next time, so I've included them in the recipe though I didn't add them to my cake.
PS I am currently obsessed with jigsaw puzzles!! Growing up I used to do puzzles when visiting my grandma, or at Christmas time with my mom. Costco had puzzles a couple of weeks ago so I bought 2 and now have been searching on Amazon for my next puzzles. Anyone else a puzzle geek like me?
If this sounds good, you might also like:
Apple Cinnamon Bread
Coconut Banana Muffins
Banana Peanut Butter Oatmeal Muffins
Mom's Banana Apple Bread
Rustic Chocolate Chip Banana Oat Cake
Adapted from Oh She Glows
2 cups rolled oats, processed into a flour
1/2 cup rolled oats
1/2 cup Sucanat
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1 tsp baking powder
1/2 tsp salt
2 tbsp safflower oil
2 medium very ripe bananas, peeled
1/3 cup applesauce
1/4 cup soy milk
1 tsp pure vanilla extract
Fold in: 1/2 cup dark chocolate chips; 1/4 cup walnuts, chopped; 1 ripe banana, cut into chunks
1. Preheat oven to 350F and lightly grease a 8 inch (4 cup) casserole dish or 8” cake pan. Take 2 cups of regular oats and process them in a food processor until flour like in consistency.
2. In a large bowl, whisk together the dry ingredients (processed rolled oats, rolled oats, sugar, spices, baking powder, and salt).
3. In another bowl, mix together the oil, applesauce, soy milk, and vanilla. Add in the two peeled bananas and smash into the wet ingredients until smooth.
4. Add the wet mixture to the dry and stir until just combined. Fold in the chips, walnuts, and chopped banana.
5. Spread into prepared pan and bake for 35 minutes at 350F or until a toothpick comes out clean. The cake must be cooled for at least 15-20 minutes before attempting to remove.
6. Store in the fridge for up to 3 days.