Banana Cake with rolled oats

Gong Xi Fa Cai!

CNY is almost over and CA1 Term assessments are round the corner. So, we are again... all grounded at home.

To cheer everyone up abit, I decided to whip out my recipe book to bake this moist banana cake (or bread some may call it).  

Banana Cake. Yums!

Moist and flavourful

This is a super easy recipe. You don't even need a mixer to combine all ingredients. 

Dry ingredients combined

Size of the bananas I used

Just mix the wet and dry ingredients together with a spatula and voila!

Batter ready to pop into the oven

The boys loved it. The hubs gave a thumbs-up. The helper said it's very nice. This recipe is definitely a keeper! 

Now I know what to do when I have bananas to clear. Will try out with wholemeal flour and add Chia seeds or walnuts the next time. 

Recipe adapted from Diana Gales

Ingredients

Dry

• 188g plain flour, sifted
• 150g raw sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 45g rolled oats (can increase amount to your liking)

Wet

• 120g butter, melted
• 180ml milk 
• 1 large egg
• 2 medium size bananas, mashed

Method

1. Whisk together all dry ingredients in a large bowl.
2. Whisk together all wet ingredients in another bowl until well combined.
3. Add the wet ingredients to the dry ingredients. 
4. Gently fold until combined. Be careful not to overmix.
5. Pour the batter into a lined 9x5 inch loaf pan.
6. Bake in preheated oven at 170 deg for 55 to 60mins or until an inserted skewer emerges clean.
7. Cool the cake in the pan for 10mins before transferrig to a cooling rack to cool completely.

Note

• Reduce milk to 120ml if you prefer a drier cake
• Adjust the baking time according to your oven