Rustic Banana Oat Cake

Vegan, gluten-free

By

Email

Warning: Trying to access array offset on value of type bool in /data/hosting/domains/theglowspot.com/docroot/wp-content/themes/osg_recipes/single.php on line 73

Original Post

This rustic looking banana cake has an intense banana flavour with sweet bites of chocolate. Its wonderful chewy, gooey texture is contrasted with a bit of a crunch from the walnuts. You’d never guess that this cake has just two tablespoons of oil.

Yield
8 to 10 servings
Prep Time
20 Minutes
Cook time
30 Minutes
Total Time
50 Minutes

Ingredients:

For the dry ingredients:
  • 2 cups gluten-free rolled oats
  • 1/2 cup gluten-free rolled oats
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon freshly grated nutmeg or 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon fine sea salt
  • 1/8 teaspoon ground cloves (optional)
For the wet ingredients:
  • 2 tablespoons coconut oil, melted or other light tasting oil
  • 2 medium (300 g) very ripe bananas, mashed (1 scant cup)
  • 1/3 cup unsweetened applesauce
  • 1/4 cup (60 mL) unsweetened almond milk
  • 1 teaspoon pure vanilla extract
To fold in:
  • 1/2 cup non-dairy chocolate chips
  • 1/2 cup walnuts, chopped

Directions:

  1. Preheat oven to 350F and lightly grease a 8 inch (4 cup) casserole dish or 8” cake pan with coconut oil (or oil of choice).
  2. Add 2 cups of the oats into a food processor, and process until a coarse flour forms.
  3. In a large bowl, stir together the dry ingredients (processed oats, 1/2 cup rolled oats, sugars, spices, baking powder, and salt).
  4. In another bowl, mix together the oil, applesauce, almond milk, and vanilla. Add in the two peeled bananas and smash into the wet ingredients until smooth.
  5. Add the wet mixture to the dry and stir until just combined.
  6. Fold in the chips, optional walnuts, and the chopped banana.
  7. Spread into prepared pan and bake for 34 to 38 minutes, or until a toothpick comes out clean. The cake must be cooled for at least 15-20 minutes before attempting to remove.
  8. Once fully cooled, slice and top with Whipped Coconut Cream. Store in the fridge for up to 3 days.

Leave a Reply