Banana-raspberry oats cake

12 servings; 15 min preparation; 50 min cooking time

It often happens that people buy too many bananas that they don’t eat them on time. Very soon they start getting black and soft and they get thrown away. If you have a couple of those very ripe bananas, don’t even think to throw them away. They will make the perfect base for the cake that I made last and you won’t regret using them.

Of course you can use normal bananas, but the older ones are much more creamy and sweet, so you won’t need to add a lot of sugar to them. The less amount of sugar and flour makes the cake healthier, so you can eat an extra one piece of it.

This cake is so delicious! It’s soft and light, not overly sweet and it has a little bite because of the crumble on top. Make it for your family and they won’t be disappointed.

Ingredients

  • 1 2/3 cup oats, blend
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup light brown sugar
  • 125 g butter, melted
  • 1 tsp baking powder
  • 3 eggs, room temperature
  • 4 ripe bananas, mashed
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 1 tsp rum (optional)
  • 150 g fresh raspberries

for the crumble

  • 1/3 cup oats
  • 1/3 cup butter, melted
  • 1/3 cup light brown sugar
  • 4 tbsp walnuts, chopped
  • 4 tbsp flaked almonds

 

Preparation
Preheat the oven to 170 degrees C/340 degrees F. Cover the bottom of a spring form or an oven proof dish with baking paper.

Base: Blend the oats until they almost form a dusty flour. Mix the flour, oats, baking powder and salt in a bowl. Beat the melted butter with the sugar in a food processor. Add the eggs one by one. Add the flour mixture in parts to the eggs and mix until it’s completely absorbed. Mash the bananas with a fork or use a blender. Add the banana mash, vanilla extract, lemon zest and rum. Beat until smooth. Use a spatula and mix the raspberry with the mixture. Transfer the mixture to the oven proof form.

Crumble: Mix the oats and melted butter together. Add the sugar and nuts. Spread the crust on top of the banana mixture.

Bake in the preheated oven for 50-55 min. Let it cool completely before you cut the cake. Enjoy!

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