Wednesday, August 3, 2016

Banana Oat Snack Cake

Can you believe it is already August? Summer has been flying by. That being said, I am so ready for Fall. The heat and humidity is slowly melting me away.  We aren't breaking records here in Connecticut but it has been consistently hot and humid for way too many days in a row.  It wouldn't be so bad but we don't have A/C.  Most nights are cooling down either.  

Thus far we have escaped to the beach, played in the baby pool and ate in too many restaurants.  I am now ready for Fall and sweater weather.  Anyone else with me?

The heat has made using the oven almost unthinkable.  We went almost a whole week without using it or the stove top really. Thank goodness for a toaster oven.  You can do so much in a little toaster oven.  

I broke our no oven streak one morning during a bit of relief through a rain storm.  I had this banana oat snack cake recipe saved for forever.  We just never had enough bananas ready to use until today.  I put a little "no eat" note on the few we had left and Mr. J minded the message.

It was perfect timing as we had guests to help share in this sweet treat.

Although a cake this recipe is packed full of oats.  It is kind of like a glorified banana bread.  A bit more dense with just a hint of cinnamon. We have supplemented our breakfasts this week with a piece of this fun snack cake and enjoyed a bite or two each afternoon.  

Banana Oat Snack Cake

by Emily Morris
Prep Time: 15 minutes
Cook Time: 40 minutes
Keywords: bake dessert banana oatmeal
Ingredients (serves 12)
  • 6 tablespoons unsalted butter, cut into ½” pieces, melted, plus more for baking dish
  • 1½ cups old-fashioned oats
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1¼ cups (packed) light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 bananas, chopped
Preheat oven to 350°.

Lightly coat an 8x8” baking dish with butter and line with parchment paper.

Whisk oats, flour, baking powder, cinnamon, and salt in a large bowl; set aside.

Whisk brown sugar, eggs, and vanilla in another large bowl until mixture is smooth.

Slowly stream butter into brown sugar mixture, whisking constantly until well blended.

Add bananas to dry ingredients; toss to coat. Stir into brown sugar mixture.

Spread batter in prepared dish. Bake until cake is golden brown and the edges start to pull away from sides of dish, 35–40 minutes.

Transfer to a wire rack and let cool completely in dish. Cut into 12 servings.
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  1. This sounds fabulous! I need to let some bananas over-ripen!

  2. many times I visit your blog , I still get great content and contains information .

  3. Hahha, I am oddly ready for the fall too lol! Summer escaped me and I just don't want to miss out on fall. Love this cake!


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