This moist Banana Oatmeal Cake is made with banana and oats. It’s so delicious you might want to eat for dessert AND breakfast!
I guess I am like a lot of you – I get so many good recipes from my mother. This Banana Oatmeal Cake is one of them. (Thanks, Mom!)
Whenever I have bananas that are starting to become a little too ripe, I like to make this Banana Oatmeal Cake. I confess that I have eaten this for breakfast.
A few weeks ago I received Foods That Harm, Foods That Heal: The Best and Worst Choices to Treat Your Ailments Naturally from Reader’s Digest. The paperback book retails for $19.99 and has 389 pages filled with information about, well, what else – foods that heal and foods that harm.
What I like about the book is that it is divided into three parts. The first section has information on nutrition, vitamins, additives, fats, food safety, organics, pesticides, and more.
So what does that have to do with Banana Oatmeal Cake? Well, read on.
The second part of the book contains foods listed alphabetically and tells you what they are good and bad for. Although we all know that oats are good for us, I thought I would look them up in the book to see what it states. It lists the following as health benefits of oats:
- reduces risk of heart disease
- manages cholesterol levels
- lowers blood pressure
- prevents diabetes
- helps bowel regularity
- aids weight loss.
For how it harms: blood sugar spike. If you are like me, you want to question that. I read on and it further explains “Unlike steel-cut or whole oat products, instant oatmeal ranks high on the glycemic load and can cause blood sugar to spike Instant oatmeal can also contain higher levels of sodium, compared to the steel-cut version.”
The third section is categorized according to ailments. Have hypertension? Turn to page 235 and you will see that salty and processed foods are harmful. Foods that are beneficial are green leafy vegetables, low-fat dairy products, legumes, fruits (especially bananas), nuts and seeds, whole wheat pasta, carrots, and sweet potatoes. [Hey – this cake has bananas!]
How To Make Banana Oatmeal Cake
- ¾ cup all-purpose flour
- 1 and one-third cup rolled oats
- 1 tsp. baking soda
- ½ tsp. salt
- ½ cup unsalted butter, softened
- 2/3 cup light brown sugar
- 2 large eggs, room temperature
- 1 cup ripe mashed bananas
- 1 tsp. vanilla extract
- ¾ cup rolled oats
- 1/3 cup cup light brown sugar
- 2 tbsp. butter, melted and cooled
- ½ tsp. cinnamon
- Preheat oven to 350 degrees. Prepare an 8 x 8 baking pan.
- In a medium bowl, combine the flour, oats, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and brown sugar on medium speed of an electric mixer for approximately 3 minutes. Add eggs one at a time until well combined. Add bananas and vanilla.
- Add the flour mixture, beating until well combined. Pour into prepared pan and set aside.
- For the topping, in a medium bowl combine the rolled oats, brown sugar, melted butter, and cinnamon together until crumbly. Generously sprinkle the cake with the topping mixture.
- Bake for 35 to 40 minutes or until a cake tester inserted into the center of the cake comes out clean. Cool for 20 to 30 minutes.
Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 343 Total Fat: 17g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 85mg Sodium: 352mg Carbohydrates: 45g Fiber: 2g Sugar: 26g Protein: 5g
There are tips in the book on eating healthy on the road, eating fast foods, caffeine, and so much more.