When Nicky C decides to make
A Chocolate Oat Banana Cake
What do we do? for goodness sake!
……Well, we sit down and scoff it all with a nice cup of tea actually.
Sorry, can never get Quentin Blake’s ‘All Join In’ rhyme out of my head when I make this. It’s one of my favourites from the kid’s bookshelf.
I really do love this recipe. I actually get a little excited when I see the bananas starting to go brown – perfect for making this cake. From walking in the kitchen to getting it in the oven literally takes me 12 minutes (yes I timed it – cooking nerd that I am).
It’s great for a quick breakfast or a lunchbox treat (or for those moments when you’re standing over the cake tin, in need of a sweet fix even though you only ate breakfast 15 minutes earlier – come on, i’m not the only one! am I?).
This recipe calls for oil rather than butter, which sounds a bit strange, but it gives the cake a lovely moist texture. I got the recipe a few years ago from the Waitrose website, and was a little sceptical when I saw the oil in the ingredient list. I was completely won over though, and have made it many, many times since. Hmmmm I might just go and have one more bite…
Chocolate Oat Banana Bread (Serves 8):
- 1 Large egg
- 75ml Vegetable oil
- 125g Golden Caster sugar
- 3 Bananas, sliced – ideally these need to be older, well-speckled bananas
- 150g Plain flour
- ½ tsp Baking powder
- ½ tsp Bicarbonate of soda
- 1 tsp Ground cinnamon
- 40g Rolled oats
- 50g Dark chocolate, finely chopped
- Preheat the oven to 180c and line a 1lb loaf tin with baking parchment. In a mixer, whisk the egg, oil and sugar until combined, then add in two of the sliced bananas. Whisk again until the banana breaks down and you’ve got a slightly lumpy liquid.
- In a separate bowl, mix the flour, baking powder, bicarbonate of soda, cinnamon and 30g of the oats together. Add this dry mix into the wet mix and stir until combined. Then add in the chopped chocolate and stir.
- Pour into the loaf tin, then place a single layer of slices from the remaining banana on top. Pack these close together as they will spread as the cake rises (you can see how far the banana slices have spread due to cake rise in my picture). Sprinkle the remaining oats on top and put in the oven for 40-50 minutes (check it’s done after 40 minutes by insterting a metal skewer in the cake, if it comes out clean, it’s cooked. It usually takes 50 minutes in my oven though).
- Take out of oven, leave to cool for a few minutes, then take out of the tin and leave to cool on a cooling rack.
**Tip**This bread will stay fresh for a few days if wrapped well. However, you can freeze this bread for up to two months. I sometimes slice it, wrap up the slices individually and freeze them – great for keeping lunchboxes cool, and will be defrosted by lunchtime!