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.
Servings: 12 servings
Calories: 255kcal
Ingredients
- 150g self-raising flour
- 85g whole oats
- 1 tablespoon chia seeds
- ½ teaspoon ground cinnamon
- ¼ teaspoon bicarbonate soda
- 2 medium bananas
- 65g unsalted butter soft room temperature
- 60g vegetable oil
- 180g caster sugar
- 2 medium eggs room temperature
- 100ml soured cream room temperature
- 2 teaspoon vanilla extract
Instructions
- Preheat the oven to gas mark 4/350°F/180°C/160oC 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.
- 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.
- 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.