Banana-Oat Cake

To make a healthy banana-oat cake, start by preheating your oven to 350°F (175°C). In one bowl, mix together 2 cups of oats, 1 tsp of baking powder, 1 tsp of baking soda, and 1 tsp of cinnamon. In another bowl, combine 1 cup of mashed bananas, 1 cup of milk, 1 tbsp of honey, 2 tbsp of vegetable oil, and 1 tsp of vanilla extract. Then, add the wet mixture to the dry ingredients and stir until just combined. Pour the batter into a greased baking pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.

This banana-oat cake can be made vegan by substituting the milk with a plant-based alternative, such as almond milk or oat milk, and replacing the honey with maple syrup or agave nectar. These substitutions will keep the cake delicious while making it suitable for a vegan diet.

If you need a substitute for oats in the banana-oat cake, you can use ground almonds or almond flour for a gluten-free option. Alternatively, you can try using quinoa flakes or even finely ground whole wheat flour, but keep in mind that this may alter the texture and flavor of the cake.

To store leftover banana-oat cake, allow it to cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. You can keep it at room temperature for up to 2 days or refrigerate it for up to a week. For longer storage, consider freezing individual slices, which can last for up to 3 months.

Banana-oat cake pairs wonderfully with a dollop of Greek yogurt or a scoop of vanilla ice cream for a delightful dessert. You can also enjoy it with a drizzle of nut butter or a sprinkle of chopped nuts for added texture. For a breakfast option, serve it alongside fresh fruit or a smoothie.