Rustic Chocolate Chip Banana Oat Cake with PB Banana Glaze
(from LC1231’s recipe box)
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This rustic looking banana cake blew our socks off with an intense banana flavour and sweet bites of chocolate. It has a wonderful chewy texture from the oats and a little bit of crunch from the nuts. You’d never guess it has just two tablespoons of oil and it can easily be made gluten-free by using GF oats!
Categories: Cake, Dessert, Vegan
Ingredients
- For Cake•2 cups regular oats, processed into a flour
- •1/2 cup regular oats (not processed)
- •1/2 cup brown sugar, packed firmly
- •1/2 tsp ground cinnamon
- •1/8th tsp ground nutmeg
- •1/16th tsp ground cloves (optional)
- •2 tbsp cane sugar (or regular white)
- •1 tsp baking powder
- •1/2 tsp kosher salt
- •2 tbsp coconut oil, melted (or other light tasting oil)
- •2 medium very ripe bananas, peeled
- •1/3 cup applesauce
- •1/4 cup almond milk
- •1 tsp pure vanilla extract
- •Fold in: 1/2 cup dark chocolate chips; 1/4 cup walnuts, chopped; 1 ripe banana, cut into chunks
- For Glaze•1 ripe banana (but not too ripe, you still want it solid!)
- •2 tbsp peanut butter (I used White Chocolate Wonderful flavour)
- •1/2 cup icing sugar, sifted
- •Pinch of kosher salt, to taste
Directions
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r Cake•1. Preheat oven to 350F and lightly grease a 8 inch (4 cup) casserole dish or 8” cake pan. Take 2 cups of regular oats and process them in a food processor until flour like in consistency.
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�2. In a large bowl, whisk together the dry ingredients (processed oats, regular oats, sugars, spices, baking powder, and salt).
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�3. In another bowl, mix together the oil, applesauce, almond milk, and vanilla. Add in the two peeled bananas and smash into the wet ingredients until smooth.
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�4. Add the wet mixture to the dry and stir until just combined. Now fold in the chips, optional walnuts, and the chopped banana.
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�5. Spread into prepared pan and bake for 36 minutes at 350F or until a toothpick comes out clean. The cake must be cooled for at least 15-20 minutes before attempting to remove.
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�6. Once fully cooled, slice and top with PB Banana Glaze (see below). Store in the fridge for up to 3 days. Makes 8-10 servings.
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For Glaze•Mash banana in a bowl until smooth. Add in peanut butter and mash until combined. Sift in the salt and icing sugar and stir until fully combined. Makes about 2/3 cup glaze. Store in fridge in a sealed contained for 1-2 days.