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
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
Banana Oatmeal Cake
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Ingredients
- 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
Instructions
- 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:
8Serving Size:
1 sliceAmount Per Serving: Calories: 343Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 85mgSodium: 352mgCarbohydrates: 45gFiber: 2gSugar: 26gProtein: 5g
Nutrition information is an approximation.
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There are tips in the book on eating healthy on the road, eating fast foods, caffeine, and so much more.
Made this twice a couple of nights ago (stupidly didn’t bookmark this site so took me til now to find you again!) and it is fabulous. First batch made as written, but second time ’round tried olive oil in place of butter and halved the sugar since my bananas were bordering on black anyway, so very sweet. I also threw in a few walnuts and added a bit more spice (nutmegs, cloves, ginger) for a little kick.
Thank you – will be making it often:)
Your version sounds yummy! Thanks for stopping by and sharing your experience.
This is a delicious cake! Mine also overflowed by about 1/3 cup in the 9×13 inch pan, but I will make it again and just not fill it as much. I did do the freezer trick, but was a bit concerned about the hot cake raising the temp of the freezer and leading to decreased food quality. Anybody with any info on this? I omitted the walnut topping but added 1/2 tsp of cinnamon…YUMMY! Thanks for a keeper recipe.
This looks YUM. I would love to try it sometime.
I love oats and anything to do with oats! It’s one of the few grainy types I can handle.
Yummy!
This looks really good.
I can’t even tell you how delicious that sounds to me!
Great recipe for ripe bananas
I’m going to share this with my sis as her family would go crazy for this.
my oldest is oat sensitive, I wish he wasn’t so we could eat this stuff.
Oh yes, this is a recipe I’ll be sure to make, I love Bananas, Oatmeal and Cake – so it’s a winner!
holy YUM!! You had me at Banana and oatmeal… and cake!
I love bananas and oatmeal. YUMMY!
Yum!! Thanks for sharing 🙂
This looks yummy.
This looks great. I have always made banana bread with the over-ripe bananas. Now I have something new to try :). Thanks for sharing.