This banana and oatmeal cake is the perfect project to use up your leftover bananas. The riper they are, the sweeter and the more they will sweeten the cake naturally. With no added sugar, no oil and with oats instead of refined flour, it is a cake that the whole family likes.
Mediterranean
Banana and oatmeal cake without added sugar
Moist ripe banana and oatmeal cake without sugar or oil. Healthy Dessert or Breakfast, suitable for diabetics and very easy.
- Spain
- Dessert
- Light
- Low fat
- easy
15 min
Tiempo de Preparación
10
Servings
Nutrición por ración
- Calories 180 kcal
- Protein 6 g
- Fiber 3.5 g
- Carbohydrates 28 g
- Fat 4 g
- Sodium 80 mg
Story behind the dish
Preparation
Banana and oatmeal cake without added sugar is a preparation from Spain with easy difficulty. Reserve about 55 minutes in total (15 for mise en place and preparation, 40 for cooking). Follow the 8 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 very ripe bananas (with black spots).
- Have ready: 3 eggs.
- Have ready: 200 g of crushed oat flakes.
- Have ready: 1 teaspoon of yeast.
- Have ready: 1 teaspoon cinnamon.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Preheat the oven to 175°C; grease 20x10 cm mold
Preheat the oven to 175°C; Grease 20x10 cm mold. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Mash the bananas until very smooth puree
Mash the bananas until very smooth puree. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Beat with eggs
Beat with eggs, vanilla and cinnamon. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Grind the oats in a processor until coarse flour
Grind the oats in a processor until coarse flour. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Mix the oats with the yeast and salt; integrate into the wet mixture
Mix the oats with the yeast and salt; integrate into the wet mixture. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Add the chosen optionals
Add the chosen optionals. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Bake 35-40 min (clean toothpick)
Bake 35-40 min (clean toothpick). Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Cool completely before cutting
Cool completely before cutting. Let it cool for the indicated time: the structure settles and cuts or unmolds better.
Let it cool for the indicated time: the structure settles and cuts or unmolds better.
Chef's tips
- Preheat the oven well in advance so that the temperature is stable from the first minute.
- Take the eggs out of the refrigerator in advance if the recipe requires it: they temper better and set more stable.
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