BANANA CAKE WITH WHOLE GRAIN OATS WITHOUT SUGAR

Whenever the bananas are getting too ripe, they end up becoming a new banana cake with whole oats.

This time I added chopped peach and grated coconut to make the flavor a little different.

And the result was wonderful, approved 100% by my almost 2 year old son and also by the whole family!

The recipe for whole oat banana cake is very simple, made using just a fork and you can include the children to help in the process.

EASY BANANA CAKE WITH OATS

Here at home we always have bananas and on the hottest days they always mature faster than we can eat.

Then they almost always turn into a banana cake with whole oats, I usually vary the ingredients so it doesn't always end up the same and this one was delicious.

This recipe is very simple, you first mash the bananas, add the eggs, oil and then the dry ingredients, finishing with the yeast.

A quick and easy banana cake that It has health benefits, satisfies your hunger and can be frozen to consume throughout the days.

It's a delicious snack for kids of all ages!

BANANA CAKE WITH WHOLE GRAIN OATS, SUGAR FREE, WHEAT FREE

This cake is a great option for people with dietary restrictions.

A quick and easy banana cake that can be added with other fruits to vary the flavor of the dough.

To make the cake sweeter it is essential that you use very ripe bananas, those whose shells are already turning black.

THE Ripe dwarf banana is ideal for this recipe, but any other ripe banana will do.

The sweetness that the banana adds is enough to sweeten the dough and the recipe becomes even sweeter with the peach pieces in the dough.

If you don't want to use the peach you can exchange for apple, raisins, pineapple, other chopped dried fruits, the dough accepts it well.

But it is essential that you do not overdo the quantity, use approximately 1/2 cup chopped/dried fruit.

In addition to oats I used 2 other gluten free flours, fine cassava flour and cashew nut flour.

You can exchange the fine cassava flour (not the one used to make farofa) with rice flour in the same proportion, but with cassava flour the dough is lighter.

And you can exchange the cashew nut flour by another oilseed flour, such as almond flour, or peanut flour.

DURABILITY AND STORAGE BANANA CAKE WITH WHOLE OATS

Every time you test a recipe and that recipe has more moisture, more fiber and less sugar, it will spoil faster, even from one day to the next.

On warmer days, bacteria proliferate quickly, and a cake with fruit is the ideal place for this.

Therefore, to avoid the risk of the banana cake with whole oats going bad, I recommend putting it in the fridge on the same day or else freeze.

Here at home I always freeze it so my son can eat it as a snack throughout the day.

It's wonderful to be able to defrost the cake in 30 seconds and have the snack ready to eat.

I recommend freeze in a freezer-safe bag or container, without overlapping portions, because when frozen the cupcakes stick together.

To defrost, place on a napkin in the microwave at maximum power, 15 seconds on each side, it looks like it just came out of the oven.

If you don't want to freeze it you can keep it in the fridge for about 5 days.

When refrigerated it is common for the cake to become firmer, but just heat it for a few seconds in the microwave and it will become very soft again.

BANANA CAKE WITH WHOLE GRAIN OATS WITHOUT SUGAR

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5 from 1 review

• Author: Chef Susan Martha
• Total Time: 35 minutes
• Yield: 15 portions 1x
• Diet: Gluten Free

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Description

Banana cake for the whole family that is fluffy, naturally sweet and made using just 1 fork

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Ingredients

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• 3 medium mashed bananas
• 3 eggs
• 1/4 cup oil
• 1/2 cup cashew nut flour or other oilseed
• 1/2 cup fine cassava flour (or use rice flour)
• 1/2 cup oatmeal
• 1 tablespoon vanilla extract or 1 teaspoon vanilla essence (optional)
• 1 tablespoon apple cider vinegar
• 1 large chopped peach or use half a chopped apple (or 1/2 cup of other fruits)
• 50 g of whole dried coconut (optional – reserve some for decoration)
• 1 c tablespoon baking powder

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Instructions

1. Mash the bananas, add the eggs, after mixing well add the oil.
2. Add the remaining ingredients, stirring well after each addition.
3. Finish the dough with baking powder, decorate with the reserved coconut and bake in 15 individual silicone molds or in a medium 23 cm mold with a hole in the middle.
4. Bake in a preheated oven at 180ºC for approximately 25 minutes or until a toothpick inserted into the center comes out clean.
5. Wait for it to cool before removing it from the mold or wait for it to cool completely before removing it from the mold.

Notes

• If you use very large bananas, the dough will be denser, but a little more or a little less banana and the recipe will still work.
• You can use other chopped fruits instead of peaches, but don't overdo it, wetter fruits will add more moisture to the dough, and doughs with too much moisture will be heavy and have an unpleasant texture.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Snack
• Method: Roasted
• Cuisine: Brazilian

Nutrition

• Serving Size: 15 servings
• Calories: 144
• Sugar: 4.4 g
• Sodium: 17.1 mg
• Fat: 9.5 g
• Saturated Fat: 3.3 g
• Unsaturated Fat: 2.5 g
• Trans Fat: 0 g
• Carbohydrates: 12.8 g
• Fiber: 1.8 g
• Protein: 3.3 g
• Cholesterol: 37.2 mg

SEE OTHER SUGAR-FREE BANANA CAKE OPTIONS

• Simple and Fluffy Banana Cake

• Banana and Carrot Cake

• Banana and Apple Cake

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I hope you enjoyed this whole oat banana cake recipe and that you make it often at home!

When you make this easy banana cake at home, let me know what you think by leaving a comment below.

You can also take a picture and send it to me via Facebook or by Instagram on @receitasaudavelblog so we can talk about your creation!

If you need recipes with very low carbohydrate content Get the Homemade Good Bread Guide here!

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