Banana and oat breakfast cake

all details

Banana and oat breakfast cake is similar to a muffin but with the ease of baking one cake; you can cut it into squares as the recipe suggests but I prefer to tear it into chunks and serve it with natural yoghurt and a drizzle of Ligurian honey.

Frank Camorra's banana and oat breakfast cake with yoghurt and honey.
Frank Camorra's banana and oat breakfast cake with yoghurt and honey. Photo: Marcel Aucar

Ingredients

270g plain flour

75g porridge oats

85g castor sugar

85g brown sugar

10g baking powder

1/2 tsp ground cinnamon

140ml thickened cream

140ml vegetable oil

3 large eggs

2 large bananas, pureed

 

Method

Preheat oven to 170C. In a medium bowl, combine flour, oats, sugars, baking powder and cinnamon.

In a separate smaller bowl, beat together the cream, oil, eggs and bananas.

Add combined wet ingredients to combined dry ingredients and stir until just moistened.

Spoon batter into a buttered and floured non-stick 20-centimetre-square baking tin.

Bake in oven for 20-25 minutes until a toothpick inserted in the centre comes out clean. Allow cake to cool for at least 10 minutes before slicing into squares. Serve with natural yoghurt and strong-flavoured honey.

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  • Main Ingredients - Banana, Yoghurt, Cream/Milk
  • Course - Breakfast/Brunch, Dessert, Lunchbox

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we cooked this on friday and it was amaze balls... give it a go!!! Read more

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