Banana Oat Pecan Snack Cake

Home Baker’s Challenge is back, thanks to Priya and this month’s host Rafeeda of The Big Sweet Tooth, To kick start the challenge. Rafeeda suggested healthy baking recipes with oats as one of the main ingredients. The recipes chosen by Rafeeda were all so good, but my heart and mind was on the banana oat snack cake. I was in no mood to try out an eggless version, so was eagerly waiting for Navratri to get over to bake this cake. For an eggless version, I think flaxseed would be a great substitute. 

The whole house was filled with a lovely aroma, equivalent to nendrapazham (ripe plaintain) being fried in ghee!!! This cake is loaded with oats and with a combination of whole wheat and all-purpose flour. I reduced the butter yet the cake turned out soft and moist.  The cake was not so sweet, so I topped with some warm nutella. You can leave out the nutella and add 1 cup of sugar for a sweeter cake or go for your favorite frosting. This cake is aptly called a snack cake as one small piece itself makes you feel full, perfect for kids as a after school snack or with your evening tea or coffee. Recipe adapted from here.

Banana Oat Pecan Snack Cake

Print Pin Recipe

Servings 8 x 8 cake

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Ingredients

• ¾ cup whole wheat flour
• ¾ cup all-purpose flour
• ¾ cup rolled oats
• 1 ½ tsp baking soda
• ½ tsp salt
• ½ cup / 113 g unsalted butter at room temperature
• ½ cup brown sugar
• 2 eggs
• ⅓ cup buttermilk
• ¼ cup yogurt
• 1 ½ tsp pure vanilla extract
• 3 medium very ripe bananas mashed
• ¼ cup chopped pecans
• 2 tbsp nutella

Instructions

• Preheat oven to 180°C | 350°F. Grease and flour a 8 x 8 inch square baking dish.
• In a medium bowl, add wheat flour, all-pupose flour, oats, baking soda, salt and mix until well combined.
• In a large mixing bowl, add the butter and sugar. Beat until light and fluffy. Add the eggs one by one and beat well.
• Add the buttermilk, yogurt, vanilla essence, mashed bananas and blend until well combined.
• Add the dry ingredients, pecans and fold until just incorporated. Pour batter into the prepared baking dish.
• Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Remove and cool on a wire rack.
• Microwave the nutella for 10-15 seconds and spread on the cake.

Notes

• The nutella topping is optional. You can try a peanut butter topping or any frosting.
• The cake is not so sweet. For a sweeter cake, add 1 cup of brown sugar.
• You can substitute pecans with walnuts.

Course: Dessert

Cuisine: American

Keyword: Cake Recipes