Home Baker's Challenge is back, thanks to Priya and this month's host Rafeeda of The Big Sweet Tooth, To kick start the challenge. Rafeeda suggested healthy baking recipes with oats as one of the main ingredients. The recipes chosen by Rafeeda were all so good, but my heart and mind was on the banana oat snack cake. I was in no mood to try out an eggless version, so was eagerly waiting for Navratri to get over to bake this cake. For an eggless version, I think flaxseed would be a great substitute.
The whole house was filled with a lovely aroma, equivalent to nendrapazham (ripe plaintain) being fried in ghee!!! This cake is loaded with oats and with a combination of whole wheat and all-purpose flour. I reduced the butter yet the cake turned out soft and moist. The cake was not so sweet, so I topped with some warm nutella. You can leave out the nutella and add 1 cup of sugar for a sweeter cake or go for your favorite frosting. This cake is aptly called a snack cake as one small piece itself makes you feel full, perfect for kids as a after school snack or with your evening tea or coffee.
Notes and Tips
- The nutella topping is optional. You can try a peanut butter topping or any frosting.
- The cake is not so sweet. For a sweeter cake, add 1 cup of brown sugar.
- You can substitute pecans with walnuts.