If you’ve been reading my blog for a while now, you would know how much of a banana cake/bread fan I am. I love everything about it. I love to bake it, I love to eat it and I definitely love the smell of it. Just something about the soft, moist cake that is yummy to eat whether its hot out of the oven, or after it’s been sitting on the table for a while.
Plus, who could resist having one after it’s aroma filling the whole house? Just makes me smile thinking about it! So to this date, my favourite banana cake/bread recipe is the one with the nutella swirls. Because honestly, banana and nutella, match made in heaven! But having a toddler, I am always in search of recipes that include healthier ingredients, which would give us a more nutritious result!
So when I saw this recipe on The Domestic Goddess Wannabe, I knew I had to give it a shot and see what he thinks about it. And the result? Lochlan LOVED it! He kept coming back for me and when I gave him a piece to hold, he held on to it tightly, taking the smallest bites, so he could enjoy it for a longer time. YAY!
And I mean, I super love his chubby chub hands! hehe
This cake totally reminded me of the old school banana cakes I had when I was a kid. It was soft, moist and the flavour of the banana was the right level of intensity – STRONG. hehe Just the way I love it!
Banana Cake with Oats & Chia Seeds (Closely adapted from The Domestic Goddess Wannabe)
2 large overripe bananas, mashed
120g unsalted butter, melted (You could use olive oil)
3/4 cup soy milk
1 tsp vanilla bean paste
1 1/2 cup plain flour
80g caster sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup rolled oats
1/8 cup chia seeds
1) Preheat oven to 180 degrees Celcius. Spray a mini loaves tin with olive oil spray to make sure it’s well coated.
2) In a bowl, add the mashed bananas, soy milk, the egg, vanilla bean paste and melted butter. Mix till well combined.
3) In another bowl, add the flour, baking powder, baking soda, salt, oats and chia seeds. Using a whisk, mix till the ingredients are well combined.
4) Add the wet ingredients into the dry ingredients and stir till just incorporated. Careful not to over mix, as you don’t want a tough cake!
5) Fill the mini loaves till 3/4 full and bake in the oven for 15-20 mins (checking at 15 minutes with a toothpick, if it comes out dry means it’s done!). Cool it in the tin for 5 mins before turning them out onto a cooling rack.
Enjoy as is or with a hot cup of tea/coffee (or milk for the little kiddos)!
Remember to always bake or cook with love! Have a great week ahead, xx