Banana cake with oatmeal
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​​How to make banana cake with oatmeal

This is a gluten-free and lactose-free banana cake, made with oatmeal and brown sugar, very fluffy and quick to make. Let’s make it!
5 from 1 review
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Cakes, Gluten-free, Homemade food to sell, Sweets and Desserts
Cuisine Brazilian
Servings 12
Calories 201 kcal
Print Recipe

Equipment

  • Blender
  • Oven

Ingredients
 

  • 4 units of Ripe banana
  • 3 units of Egg
  • 1/3 cup Oil 2.7 fl oz (80 ml)
  • 1 cup Brown sugar 6 oz (170g)
  • 1 tsp Cinnamon powder
  • 2 cups Oatmeal in thin flakes 5.6 oz (160g)
  • 1/3 cup Water 2.7 oz (80 ml)
  • 1 tbsp Chemical yeast 0.53 oz (15g)

Instructions
 

  • Put in a blender 2 chopped bananas, eggs, oil, brown sugar, cinnamon powder, and half of the oatmeal in flakes and beat them for about 2 minutes
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  • Pour the Blender mixture into a bowl. I noticed that the dough was very dense and I add some water, then the rest of the chopped bananas which are 2 units, the rest of the oatmeal and the Chemical yeast and mix it again.
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  • Pour in a ring mold cake pan (round shape with central hole). I used one of 9 inches (23 cm) in diameter and 3.5 inches (9 cm) high. Greased with oil and with a mixture of oat bran (1 tablespoon) and 1 pinch of cinnamon powder.
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  • Bake in a preheated oven at 392°F (200º C) for about 40 minutes.
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  • Unmold from warm to cold.
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Notes

Valid to: 1 day at room temperature and 4 days under refrigeration (fridge)
Keyword banana, cake, oatmeal