Banana Oat Loaf Cake

This recipe makes a soft fluffy banana oat loaf cake made with overripe bananas, oats and chia seeds. This cake is so delicious and a great way to get some healthy oats into your baking.

Two foods I love to bake with are bananas and oats and I love this recipe as it combines the two perfectly.  When you buy a bunch of bananas there always seems to be some left from the bunch that become overripe. This is when I love to bake this recipe. If there is only 1 banana left then I tend to bake my small banana loaf recipe which is baked in a smaller 1lb tin.

This banana oat loaf cake is super soft with a nutty oaty flavour. The nuttiness in the cake comes from adding chia seeds which is only a small quantity but enough to give a hint of flavour. The cake is not overly sweet so it is perfect for breakfast or a small treat after dinner.

This banana and oats cake recipe is one of the easiest recipes to make and won't require much effort to prepare though it requires 1 hour baking time. You also get to appreciate the lovely banana scent it creates while baking.

Ingredients for Banana Oat Loaf Cake

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

• Self-raising flour – or plain flour with ½ teaspoon of baking powder.
• Oats – try to use rolled whole oats and avoid instant oats.
• Chia seeds – just a small amount to give a slight nutty flavour.
• Ground cinnamon – I only use a small amount but if you want a stronger cinnamon flavour then add more.
• Bicarbonate soda – also known as baking soda.
• Bananas – use overripe bananas.
• Unsalted butter – soft room temperature.
• Vegetable oil – you can also use canola or rapeseed oil.
• Caster sugar – you can use any sugar you prefer.
• Eggs – room temperature eggs are best.
• Sour cream – bring to room temperature
• Vanilla – use good quality vanilla extract.

How to Make Banana Oat Loaf Cake

1. Preheat the oven to gas mark 4/350°F/180°C/160^oC fan and line a 9 x 5 inch (2lb) loaf with parchment paper. To a large bowl, add and combine the self-raising flour, oats, chia seeds, cinnamon and bicarbonate soda then set aside. Remove the bananas from their skin and mash them with a fork. Set the mashed bananas aside.

2. To a mixing bowl, add the butter, sugar and vegetable oil then cream them together until light and fluffy. Mix in the eggs, mashed bananas, sour cream and vanilla extract and ensure they are combined well. Pour the dry ingredients set aside earlier into the wet ingredients and combine well.

3. Pour the batter into the baking tin and bake in the middle of the oven for 1 hour or until a cake tester comes out clean. Remove from the oven and allow the banana loaf to cool in the tin on the cooling rack for 30 minutes then remove from the tin and allow to cool completely on a cooling rack before enjoying.

Recipe Tips

• This recipe can be easily prepared by hand or using a stand mixer with a paddle attachment.
• The 2lb loaf tin I use for this recipe measures around 9 x  5 inches.

Nutrition

Nutrition based on 1 serving - Calories: 255kcal | Fat: 12.4g | Saturates: 4.5g | Carbs: 32.4g | Sugar: 18.9g | Fibre: 1.6g | Protein: 3.7g | Salt 0.14g

Storage

Store this cake loaf at room temperature in an airtight container for up to 5 days.

You can also freeze this loaf cake for up to 3 months. To freeze, slice the cake and place a piece of parchment paper between each slice. Wrap then place in the freezer.

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• Banana Loaf (1lb loaf tin recipe)
• Peanut Butter Banana and Chocolate Blondie Bars
• Golden Syrup Cake (1lb Tin)