2medium-sized overripe bananasapprox. 3/4th cup measured smashed
Prepared flaxseed meal gel
1/3cupavocado oilor of choice
1teaspoonpure vanilla extract
To mix in another bowl (See notes for substitutes)
¼cupbrown rice flour
1 ¼teaspoonbaking powder
To mix in
½cupdark chocolate chips
To top the cake (Optional)
¼cup chocolate chips or chunksoptional
Before starting with the recipe
Preheat the oven to 350 deg F, 180 degrees C
Lightly spray oil on the base and sides of one 7” or 8” pan. Dust it all over with flour. Line the base with parchment paper. Keep aside.
Making flaxseed gel
Warm water for 20 seconds in the microwave, stir in the flaxseed meal and let it rest for 5-7 minutes. It will gel and be ready to use in 5 minutes.
Using a manual or electric whisk all liquid ingredients plus sugar in one bowl
Add all dry ingredients as mentioned in another bowl and mix well with a spoon.
Now add the liquid mixture to the dry and whisk for 10-15 seconds until lump-free.
Fold in the chocolate chips and stir well.
Now pour the batter into the prepared pan and top it with rolled oats and extra chocolate.
Tap the pan gently on the surface to get rid of any air bubbles.
Bake it in a preheated oven for 30-35 minutes or until a toothpick inserted comes out clean.
Once done, rest it on the counter until completely cooled down. Run a butter knife around the edges of the cake and turn it over a wired rack.
Now turn the cake again right side up.
Enjoy it warm or cold. Store leftovers in the fridge.
Easy Hack To Make Oat Flour At Home
Oat flour is nothing but finely ground oats. If you have old-fashioned rolled oats at home then simply run it in a blender for few seconds to turn it into a fine powder and you are all set. No need to sift the oats for this recipe. A few big granules are fine. I grind a big batch of oats and store it in an airtight jar so that it is ready to use without blending it every time the recipe calls for it.
Use these substitutes and still make this healthy cake
Sweetener of choice -You can swap jaggery with sugar in raw or coconut sugar. Using regular sugar works as well but it will not be healthy anymore. I recommend a combo of erythritol and monk fruit for a sugar-free cake.Swapping flour - Use an equal amount of rice flour or cornstarch instead of chickpea flour or besan.Chocolate - Use your favorite dark chocolate chopped, chips or chunks. You may use semi-sweet as well. Milk chocolate would be too sweet.Oil – You may use melted coconut oil or oil of your choice instead of avocado.Chocolate – You may toss in dark chocolate chopped, chunks or chips, doesn’t matter. Make sure it is dairy-free. But if you are planning not to use any then add 1/4th cup extra jaggery to sweeten your cake. Or simply drizzle some maple or agave on the slice just before eating.Flavor enhancer - You may add a little more cinnamon, pumpkin spice, cardamom, or chai spice mix to make this cake more heartwarming on colder days. Swap vanilla with orange extract if you desire.
Important tips to keep in mind
Mix wet ingredients wellIt is important to whisk liquid ingredients with sugar until the oil is completely emulsified and not floating on the top. This will avoid the cake to be oily after cooling down.A toothpick is your best friendAs every oven and baking pan is different you will have to make sure that the cake has cooked through. Always test by inserting a toothpick in your cake right in the center and one of the sides to see if it is done. No one likes a raw cake. The toothpick should come out with few or no crumbs but not sticky batter.Let the cake cool down completelyAs we are topping this cake with chocolate chips, you will have to let the cake cool down completely before turning it upside down on a cooling rack. Or else the chocolate will smush. Or you could double line the pan with a parchment overhang to remove the cake. A springform pan works great for cakes with toppings.
Best way to store this snacking cake
It stays well at room temperature for up to 2 days or in the fridge for a week. Make sure to keep it in a covered container or else the cake will dry out.
Can you freeze the banana oatmeal cake?
You can freeze individual slices spaced out in a flat freezer-safe airtight container.
Thaw it overnight in the fridge or 2 hours at room temperature
Alternate appropriate pan sizes that work!
I have used a 7” square pan. You can do an 8” square or a round pan as well.
If you want to turn them into muffins using a cupcake pan and you will get about 10 pieces. Cook time will be 18-20 minutes for turning them into healthy cupcakes.
If you are using standard muffin pans then you may get 6 banana oatmeal muffins with a cook time of 22-25 minutes.
You can double the recipe to fit a 9*13 pan or cut the recipe into half to fit a 6” pan.