This is the perfect item to have all stacked up on the kitchen counter.
It’s irresistible, I know that for a fact because pieces were disappearing…coincidentally as soon as someone walked would walk by.
There goes 1…2…3…pieces,
I had to hurry and get a piece for myself.
I just love easy cakes like this. Perfect for those bananas sitting on the counter, and great when you need to bring something over to a friends house to have coffee. Well I for one and waiting for the calm after the storm to die down. Or in English, things to settle down a bit now that the kids are out of school and my car may have a chance to sit in the garage and rest for a whole day. I’m envious of those who their kids ride the bus. My mom and I talk about how things have changed and she still can’t believe there aren’t busses to bring my kids to school and how it takes me 30 minutes to get each child from school each day and they get out at different times. Yep, it’s a good hour and a half plus per day I will gain back at the least now that summer is here. I think I’ll be making this to stop by to some visit with some friends this summer and sit, relax and catch up. Yep that is what I have planned. I just don’t think people stop by and sit and chat they way they used to everyone is so busy, busy, busy. I’m tired of busy! Busy is so over-rated!
Mix up the batter, spread it in a pan, and sprinkle it with cinnamon and some oatmeal and bake it. Yep, it’s that easy.
- ½ cup butter
- 1 cup sugar
- 1 egg
- 3 bananas sliced
- 3 tablespoons milk
- 2 teaspoons vanilla extract
- 2 cups cake flour
- 1 cup oats (regular, not instant)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- Line a 13×9 pan with parchment paper and spray with a baking spray.
- Preheat oven to 350 degrees.
- Cream the butter with sugar in mixing bowl with paddle attachment.
- Mix in egg until combined.
- Add in sliced banana, milk and vanilla.
- Mix in the flour, oatmeal, baking powder, baking soda and salt and cinnamon.
- Spread batter in pan and bake for 30-35 minutes or until toothpick comes out clean.
I’m sure my friend won’t mind me stopping by when she sees this!
Laura Dembowski says
June 13, 2013 at 6:09 pmWhat a lovely little snack cake! Oatmeal makes cakes so moist and adds such a great texture.
Maureen | Orgasmic Chef says
June 14, 2013 at 3:42 amThat’s the best thing to have stacked up in MY kitchen 🙂
tina phillips says
June 14, 2013 at 7:51 amthis is on my to try list!! I can relate to your school year dilemma….I have 5 kids…….1 in Elementary school, one in middle and 2 in high school…one just graduated this year 🙂 The 2 in High school go to different schools (one is a special needs kiddo and luckily that one rides the bus!!) But every day…..pick up at the elm school and wait and hour rather than going home to save on gas. Then get that one and pcik the other one up….not to mention the sports practices, clubs, plays, and general kids stuff….i live in my car…..lol.
Hello summer!!
Rachel @ Baked by Rachel says
June 14, 2013 at 12:51 pmI’m completely out of oatmeal and thought about getting some today and though naaah I don’t need it right now. Now I wish I had some! This looks fantastic.
Maria says
June 17, 2013 at 7:09 amLove this cake!
Lana @ Never Enough Thyme says
June 17, 2013 at 7:33 amI’m tired of busy, too! And I do actually remember when friends ‘visited’ each other. We’d drop by each others houses just to say hi. It was nice and it’s too bad that people don’t do that any more. Maybe we could all get together and bring back that custom!
Diane says
June 17, 2013 at 10:18 amThat would be nice 🙂
Brenda @ a farmgirl's dabbles says
June 18, 2013 at 8:57 amWant. NOW!!!!
Deborah says
June 18, 2013 at 3:26 pmEasy cakes like this are my favorite. I’m sure it would be gone from our house in record time!
Monica says
June 19, 2013 at 3:17 amDiane-
Do you use quick oats or regular cooking oats???
Diane says
June 19, 2013 at 10:23 amRegular oats, thanks for asking. I adjusted the recipe to reflect regular oats.
Nutmeg Nanny says
June 20, 2013 at 8:14 pmThis cake looks delightful, I’d love to have some of this with my coffee when I wake in the morning 🙂
Amanda says
September 29, 2013 at 3:40 amHey! Just found this via pinterest and it looks AHmazing. A couple questions though – I’m in Africa so some ingredients are hard to come by. Would quick oats ruin the recipe? And could I use regular flour rather than cake flour?
Would love to try this out today, bananas are about 6 cents each here so there are always plenty sitting on our counter!
Diane says
September 29, 2013 at 10:42 amYes you can substitute items in this recipe, however the texture will be different.(but I’m sure it will taste the same) Cake flour is lighter and has less protein than all purpose flour. Substitute 2 cups all purpose flour minus two tablespoons. That will most likely give you the best result. The oats can be substituted as well, it may not have the same chewiness.
Happy Baking!
~Diane
Pamela says
March 3, 2018 at 12:22 pmThis looks as if it will mail very well too as long as each piece is completely wrapped well in plastic. Speaking of which, do you have an approximate number of servings on this type of cake? This is something I really like to know when I go to make a cake.. Since I have to (grudgingly) eat gluten free almost everything I bake goes to other people. After I make it for some others I’m going to give it a try using the gluten free substitute that we FINALLY have now. It makes converting recipes a 1000 times easier. I love oatmeal and this is one thing I CAN have. Oatmeal IS gluten free, its on some lists because its produced or processed at times in facilities where cross contamination occurs which is why you’ll see it added to wheat, rye, barley and “oats”. However, I’ve discovered I rarely have any reaction with it and buying specifically gluten free oatmeal is at least 3 or 4 times the price, just because they can.
Diane says
March 3, 2018 at 12:32 pmThis is baked in a 13×9 pan and the serving size will depend on how large/small you cut the pieces, 15 pieces is a good estimate, you can adjust the serving size to be more or less. It is great that they now have many other options for gluten-free baking and I’m sure more to come which may help in the cost of those items coming down.