Friday, October 10, 2008

Oatmeal Banana Cake

For those who love bananas and for those who love oatmeal, which is pretty much all of us, here is a snack cake that combines the best of both worlds.

If you’re on your way to a brunch and you need a pastry that’s fresh and not too rich, this might be just the thing. Or if you are yearning for something to go with a nice cup of tea on a rainy afternoon, this will do the trick. Only slightly sweet with a dense texture and a nice chewy bite, this cake will seem familiar enough to give you a satisfying indulgence without feeling like a terrible vice has been committed. But honestly, there's nothing old-fashioned bananas and oatmeal can't cure.

Bench notes:
- Banana is the central flavor, so the bananas have to be very, very ripe. They should smell like bananas and look pretty gooey. Ripe bananas will add the right levels of flavor, sugar and moisture to the cake.
- This cake will keep up to 3 days in an airtight container or sealed in plastic wrap. I think it tastes better the next day.
- Add pecans or walnuts to the topping if you'd like. I’ve also used a combination of sunflower, sesame and flax seeds in place of nuts for a nice textural alternative.

Oatmeal Banana Cake
Serves 8 to 10

4 oz (8 T) butter @ room temperature
3/4 C brown sugar
2 eggs @ room temperature
2 large very ripe bananas, mashed
1 t vanilla
zest of 1/2 lemon
3/4 C flour
1 1/4 C oats
heaping 1/4 t salt
1 t baking soda


3/4 C oats
1/3 C brown sugar
zest of 1/2 lemon
1/2 t cinnamon
1 T flour
1/3 finely chopped nuts or seeds (optional)
2 oz (4 T) butter, melted

Preheat oven to 350 degrees.
Prepare a 9” springform cake pan with butter and parchment.

Whisk together dry ingredients for the topping. Add melted butter and stir with a fork until crumbly. Set aside.

Whisk together flour, salt, baking soda and oats.
Cream butter and sugar until light and fluffy. Scrape down the sides of the bowl.
Add eggs one at a time, mixing thoroughly after each addition.
Scrape down the bowl and add mashed banana and vanilla. Mix thoroughly.
Stir in dry ingredients until just combined. Pour into prepared pan and smooth out evenly.

Sprinkle topping over cake batter and press down gently.
Bake for 30 to 35 minutes or until a toothpick inserted comes out moist but clean. Cool completely on a wire rack. Run a thin knife around the edge of the cake and remove cake pan ring.


Jesse said...

I love that the oatmeal is used as a crust instead of mixed throughout. It looks really wonderful.

Cannelle Et Vanille said...

oh this looks soooo good... i am a banana bread freak!

Anonymous said...

looks wonderful! sounds like a perfect wake-me-up in the morning :]

Andrea said...

I've always loved the term "snack cake" so homey sounding! This looks great and we love bananas in any kind of baked good around here.

Heather said...

how beautiful! this could be breakfast and dessert all in one! i love desserts with oatmeal!!

test it comm said...

That cake looks so good!

Y said...

Yummy! I love that topping. If only all my snacking was as healthy as this!

Anamika:The Sugarcrafter said...

I love your absolute mastery over a variety of cakes !

Kristin said...

This sounds delicious! I can't wait to try it this weekend!

Iveta said...

hello from Latvia! Im cooking this cake ewery week since 3 month already. loove it! but i have made some changes to adapt it to my situation: lactose free butter, corn flour and 2 bananas replasing eggs. Gluten/dary/egg free super cake :)
Thank you!

pastry studio said...

Hello Iveta from Latvia! I'm so glad you could make this cake work for you. Enjoy!

Anonymous said...

Have you tried this cake using other fruits instead! it looks really good

pastry studio said...

Anonymous, no I haven't tried it with other fruit but that's a great idea!!

angeline said...

Hi do you use salted or unsalted butter?

pastry studio said...

angeline, it's unsalted. Enjoy!