Growing up having always a tin of Quaker Oats on standby in the kitchen, I cannot and refuse to understand why my daughter rejects oat. Oat milk goes down the drain; oatmeal porridge gets poured into the bowl. Sigh. And just the other day, I read about how oat is such a super food for our well-being. I must get this girl to eat her oats. So today’s inspired bake was banana oatmeal cake. I picked out a recipe randomly from a blog and modified it a little to accommodate my pantry supply and taste likings. The core of the recipe is great: the amount of fat and sugar is proportionally small while the good stuff like bananas and oats make up the cake. And, it’s more than a cake; it’s a oat crumble-topped cake. Now, whoever thought of putting this much oats into a cake is a genius.
Judging from the photos posted by the original baker, my cake didn’t rise as much, not at all. Thus, it’s really dense and quite a mouthful to chew. (Work those jaws, baby!) There seem to be so many factors that could have caused this failure: banana not adequately mashed, raising agents not doing their jobs, overmixing… Nonetheless, the cake tastes amazing while still warm. It’s moist and doesn’t taste sweet. The sweetness comes from the crumb topping, which you can consider omitting if baking for children or the health-conscious. I personally would attempt to reduce the amount of sugar in the topping rather than omit it. It’s what makes this cake worthy of being baked again.
It may not be a pretty cake but it’s definitely wholesome. To increase its nutritional value, I’m thinking of substituting either all or part of the plain flour for wholemeal one the next time. And try to make it levitate a little too!
The original recipe which uses hazelnuts can be found here.
Here’s my modified recipe:
- 85 g butter, softened
- 165 g raw sugar
- 2 eggs (approx. 60g each), at room temperature
- 1 tsp vanilla extract
- 3 large bananas (approx 350g), mashed
- 110 g plain flour
- 130 g rolled oats
- pinch of salt
- 1 tsp baking soda
- ½ tsp baking powder
- 75ml buttermik
- 70 g rolled oats
- 60 g raw sugar
- 1 tsp ground cinnamon (less if you’re not a big cinnamon fan)
- 30g butter
- Preheat the oven to 175˚C . Line a cake pan with greaseproof paper. ( I used a 20cm square cake pan.)
- Mix all dry ingredients together (flour,oat,baking agents,salt).
- Cream butter and sugar till it’s lighter in colour and fluffy.
- In the meanwhile, prepare the topping by placing all dry ingredients in a medium-sized bowl. Rub the butter into the dry mixture with fingertips until the mixture appears crumbly.
- Add eggs tablespoon at a time. Allow each addition to be incorporated well.
- Add vanilla extract.
- Fold in the dry mixture.
- Stir buttermilk in gently.
- Pour cake mix into cake pan. Sprinkle topping over cake mix.
- Place cake on lowest rack in the oven and bake for 50-60 minutes