Banana Oat Cake

Ingredients

• 2 cup oat flour (Use certified gluten-free oat flour if required.)
• 3 ripe bananas (Medium; mashed well.)
• 2 large eggs
• 0.25 cup plain yogurt
• 0.25 cup unsweetened almond milk
• 2 tbsp raw honey (Organic; divided if desired for topping.)
• 1 tbsp avocado or olive oil (Use either avocado oil or olive oil.)
• 1 tsp baking powder
• 0.5 tsp baking soda
• 1 tsp vanilla extract
• 0.5 tsp ground cinnamon (Organic.)
• salt (Pinch.)
• 0.25 cup chopped walnuts (Fold into the batter.)
• plain Greek yogurt (For topping; amount to taste. Estimated 1 cup for the cake.)
• chopped walnuts (For topping; amount to taste. Estimated 1/4 cup.)
• raw honey (For topping; drizzle to taste. Estimated 1 tablespoon.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Grease and flour a 9-by-9-inch square baking pan, or line it with parchment paper for easier removal.

2. 2

   Place the ripe bananas in a large mixing bowl. Mash them thoroughly until mostly smooth, leaving only a few small lumps.

3. 3

   Add the eggs, plain yogurt, unsweetened almond milk, honey, oil, and vanilla extract to the mashed bananas. Whisk until the wet mixture is evenly combined.

4. 4

   In a separate medium bowl, whisk together the oat flour, baking powder, baking soda, cinnamon, and salt so the leavening agents and spices are distributed evenly.

5. 5

   Add the dry mixture to the wet mixture. Stir gently with a spoon or spatula just until no dry streaks remain; do not overmix.

6. 6

   Add the chopped walnuts and fold them gently into the batter until evenly distributed.

7. 7

   Transfer the batter to the prepared pan. Spread it into an even layer with a spatula.

8. 8

   Bake in the preheated oven for about 32 minutes, until the cake is set and a toothpick inserted in the center comes out clean or with a few moist crumbs.

9. 9

   Remove the pan from the oven and place it on a wire rack. Let the cake cool in the pan for 10–15 minutes, then allow it to cool completely before slicing into squares.

10. 10

    Serve the squares topped with a dollop of plain Greek yogurt, a sprinkle of chopped walnuts, and a drizzle of honey.

Notes

The topping quantities were not specified in the source, so add them according to taste. For a gluten-free cake, use certified gluten-free oat flour and check all packaged ingredients. Store covered in the refrigerator if topped with yogurt; bring to room temperature or serve chilled.

Nutrition per serving

• dessert
• breakfast
• snack
• baked
• refined-sugar-free
• gluten-free
• vegetarian
• naturally sweetened