Bananas were so expensive in 1930s America that banana cake was considered a luxury dessert for special occasions only.
Banana Cake
Indulge your taste buds with this scrumptious banana cake, where overripe bananas and hearty oats come together for a delightful twist! This easy-to-follow recipe guarantees a moist and flavorful treat, perfect for dessert or a sweet snack. Get ready to whip up a cake that’s not only delicious but also packed with wholesome goodness!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 3 ripe bananas, mashed
- slices of banana for topping
🥛Dairy & Eggs(1)
- 1 egg
🫙Pantry Staples(5)
- 1 teaspoon baking powder (5 ml)
- honey (optional)optional
- honey for drizzlingoptional
- 1 cup rolled oats (240 ml)
- 1 small cup of sunflower oil (240 ml)optional
🧂Spices & Seasonings(1)
- cinnamon (optional)optional
📦Other(1)
- 1 and 1/2 cups oat bran (360 ml)
👨🍳 Instructions
- 1
Mash the ripe bananas with a fork.
- 2
Mix in the oat bran and rolled oats.
- 3
Add the egg and sunflower oil, and mix well.
- 4
Stir in the baking powder.
- 5
Pour the mixture into a greased baking pan.
- 6
Top with banana slices, drizzle with honey, and sprinkle with cinnamon if desired.
- 7
Bake until golden brown.
💡 Pro Tips
- ✓Mash bananas to 85% smooth with small lumps remaining - overmashing breaks down pectin and creates a gummy texture instead of tender crumb.technique85% smooth
- ✓Let oat bran and rolled oats hydrate with mashed bananas for 10 minutes before adding wet ingredients to prevent dense, dry spots in the final cake.timing10 minutes
- ✓Use bananas with 25% brown spotting for optimal sweetness and moisture - the starches convert to sugars while maintaining structural integrity.ingredient25% brown spotting
- ✓Bake at 350°F for 25-30 minutes until internal temperature reaches 205°F - oat-based batters need higher internal temps than wheat flour for proper doneness.timing350°F, 205°F internal
- ✓Fold baking powder in with only 8-10 gentle strokes to preserve leavening power - overmixing deflates the chemical lift by 30-40%.technique8-10 strokes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Bananas were so expensive in 1930s America that banana cake was considered a luxury dessert for special occasions only.
Banana Cake
Indulge your taste buds with this scrumptious banana cake, where overripe bananas and hearty oats come together for a delightful twist! This easy-to-follow recipe guarantees a moist and flavorful treat, perfect for dessert or a sweet snack. Get ready to whip up a cake that’s not only delicious but also packed with wholesome goodness!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 3 ripe bananas, mashed
- slices of banana for topping
🥛Dairy & Eggs(1)
- 1 egg
🫙Pantry Staples(5)
- 1 teaspoon baking powder (5 ml)
- honey (optional)optional
- honey for drizzlingoptional
- 1 cup rolled oats (240 ml)
- 1 small cup of sunflower oil (240 ml)optional
🧂Spices & Seasonings(1)
- cinnamon (optional)optional
📦Other(1)
- 1 and 1/2 cups oat bran (360 ml)
👨🍳 Instructions
- 1
Mash the ripe bananas with a fork.
- 2
Mix in the oat bran and rolled oats.
- 3
Add the egg and sunflower oil, and mix well.
- 4
Stir in the baking powder.
- 5
Pour the mixture into a greased baking pan.
- 6
Top with banana slices, drizzle with honey, and sprinkle with cinnamon if desired.
- 7
Bake until golden brown.
💡 Pro Tips
- ✓Mash bananas to 85% smooth with small lumps remaining - overmashing breaks down pectin and creates a gummy texture instead of tender crumb.technique85% smooth
- ✓Let oat bran and rolled oats hydrate with mashed bananas for 10 minutes before adding wet ingredients to prevent dense, dry spots in the final cake.timing10 minutes
- ✓Use bananas with 25% brown spotting for optimal sweetness and moisture - the starches convert to sugars while maintaining structural integrity.ingredient25% brown spotting
- ✓Bake at 350°F for 25-30 minutes until internal temperature reaches 205°F - oat-based batters need higher internal temps than wheat flour for proper doneness.timing350°F, 205°F internal
- ✓Fold baking powder in with only 8-10 gentle strokes to preserve leavening power - overmixing deflates the chemical lift by 30-40%.technique8-10 strokes