I'm noticing a trend...Last week my mom shared banana chocolate cupcakes; this week she brings us banana oat cake. Our favourite flavour combinations are becoming quite apparent.
This cake was a staple growing up. It's one of those that's really difficult to mess up-- you can use nuts, chocolate, whole wheat flour, and it still stands up and turns out great. And I'm not sure about you, but the inclusion of oats, whole wheat flour, and banana makes this count as somewhat healthy in my books, and definitely makes it welcome as breakfast.
(To end on a somber note, the past few days my heart has shattered for a fellow food blogger, Monet, at Anecdotes and Apple Cores, whose sister, brother-in-law, and nephews have been in a tragic accident. Please find the time to visit her blog, pray for her family or keep them in your thoughts, and donate if you can. Thank you.)
Banana Oat Cake
1 cup butter, softened
1 cup granulated sugar
2 large eggs
1 cup mashed banana (generous!)
1/2 cup sour milk (I used 1 tbsp. lemon juice to sour 1/2 cup milk)
1 teaspoon vanilla
2 cups all-purpose flour (or 1 cup whole wheat and 1 cup all-purpose flour)
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon baking powder
1/2 tsp salt (I use less)
1 cup semi-sweet chocolate chips
Cream butter and sugar together. Beat in eggs, one at a time.
Add banana, sour milk and vanilla. Mix.
Add flour, oats, baking soda, baking powder, salt and chocolate chips. Mix together well with spoon. Turn into greased 9 x 13-inch baking pan.
Bake 350 F for 30 - 35 minutes or until done.
At the end of the baking I sprinkle the top with chocolate chips, pop back in the warm oven (I turn the oven off) for just a couple of minutes.
OOPS - forgot to measure the chips for the top - a few handfuls.