Rustic Chocolate Chip Banana Oat Cake with Peanut Butter Banana Glaze

Vegan, soy-free

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This rustic looking banana cake blew our socks off with an intense banana flavour and sweet bites of chocolate. It has a wonderful chewy texture from the oats and a little bit of crunch from the nuts. You’d never guess it has just two tablespoons of oil and it can easily be made gluten-free by using GF oats!

Yield
8-10 servings
Prep Time
20 Minutes
Rest time
15 Minutes
Cook time
36 Minutes
Total Time
1 Hour, 11 Minutes

Ingredients:

For the cake
  • 2 cups regular oats, processed into a flour
  • 1/2 cup regular oats (not processed)
  • 1/2 cup brown sugar, packed firmly
  • 1/2 tsp ground cinnamon
  • 1/8th tsp ground nutmeg
  • 1/16th tsp ground cloves (optional)
  • 2 tbsp cane sugar (or regular white)
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 2 tbsp coconut oil, melted (or other light tasting oil)
  • 2 medium very ripe bananas, peeled
  • 1/3 cup applesauce
  • 1/4 cup almond milk
  • 1 tsp pure vanilla extract
  • Fold in: 1/2 cup dark chocolate chips; 1/4 cup walnuts, chopped; 1 ripe banana, cut into chunks
For the PB Banana Glaze (makes 2/3-3/4 cup)
  • 1 ripe banana (but not too ripe, you still want it solid!)
  • 2 tbsp peanut butter (I used White Chocolate Wonderful flavour)
  • 1/2 cup icing sugar, sifted
  • Pinch of kosher salt, to taste

Directions:

  1. Preheat oven to 350°F (175°C) and lightly grease a 8 inch (4 cup) casserole dish or 8” cake pan. Take 2 cups of regular oats and process them in a food processor until flour like in consistency.
  2. In a large bowl, whisk together the dry ingredients (processed oats, regular oats, sugars, spices, baking powder, and salt).
  3. 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.
  4. Add the wet mixture to the dry and stir until just combined. Now fold in the chips, optional walnuts, and the chopped banana.
  5. Spread into prepared pan and bake for 36 minutes at 350°F (175°C) or until a toothpick comes out clean. The cake must be cooled for at least 15-20 minutes before attempting to remove.
  6. Once fully cooled, slice and top with PB Banana Glaze (see below). Store in the fridge for up to 3 days (without Glaze).
  7. PB Banana Glaze: Mash banana in a bowl until smooth. Add in peanut butter and mash until combined.
  8. Sift in the salt and icing sugar and stir until fully combined. Makes about 2/3 cup glaze. Store in fridge in a sealed contained for 1-2 days.

The great thing about this recipe is that I used regular oats and processed them into a flour, so this recipe can be easily made gluten-free if you use GF oats.

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