Banana and oat breakfast cake

Name: Banana and oat breakfast cake
Cook time: 1 h
Yield: 8
Ingredients: 270g plain flour; 75g porridge oats; 85g castor sugar; 85g brown sugar; 10g baking powder; 1/2 tsp ground cinnamon; 140ml thickened cream; 140ml vegetable oil; 3 large eggs; 2 large bananas, pureed; 

September 17, 2013

Frank Camorra's banana and oat breakfast cake with yoghurt and honey.Marcel Aucar

easyTime:30 mins - 1 hourServes:8

Banana and oat breakfast cake is similar to a muffin but with the ease of baking one cake; you can cut it into squares as the recipe suggests but I prefer to tear it into chunks and serve it with natural yoghurt and a drizzle of Ligurian honey.

Ingredients

270g plain flour
75g porridge oats
85g castor sugar
85g brown sugar
10g baking powder
1/2 tsp ground cinnamon
140ml thickened cream
140ml vegetable oil
3 large eggs
2 large bananas, pureed

Method

Preheat oven to 170C. In a medium bowl, combine flour, oats, sugars, baking powder and cinnamon.
In a separate smaller bowl, beat together the cream, oil, eggs and bananas.
Add combined wet ingredients to combined dry ingredients and stir until just moistened.
Spoon batter into a buttered and floured non-stick 20-centimetre-square baking tin.
Bake in oven for 20-25 minutes until a toothpick inserted in the centre comes out clean. Allow cake to cool for at least 10 minutes before slicing into squares. Serve with natural yoghurt and strong-flavoured honey.