Recipe
30-Min Fluffy & Moist Banana Oat Flour Cake
Banana oat flour cake is super moist and decadent. It’s naturally gluten free and topped with a fluffy peanut butter whipped cream frosting!
Prep: 15 minCook: 15 minTotal: 30 min
Servings: 1 cake (12 slices) 1x
Ingredients
Banana Cake:
- 3 ripe bananas (1 1/4 cup mashed banana)
- 2 eggs
- 1/4 cup agave nectar (honey or maple syrup)
- 1 teaspoon vanilla extract
- 1 cup oat flour (Kitchen Hack: How to Make Oat Flour)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- walnuts for topping
Peanut Butter Frosting:
- 1 pint heavy whipping cream
- 1/4 cup natural peanut butter
- 1/4 cup agave nectar (honey or maple syrup)
Instructions
- Preheat oven to 350F.
- Mash the bananas in a large bowl.
- Add the eggs, agave nectar, and vanilla.
- Whisk until combined.
- Add the oat flour, baking powder, and salt.
- Whisk again until combined.
- Line an 8×8 or 9×9 square pan with parchment paper and transfer the batter to the pan.
- Bake for 15 minutes until a toothpick comes out clean.
- Allow the cake to cool at room temperature.
- Place the heavy cream in a large bowl.
- Use an electric mixer and whip on high for 3 minutes until it starts to have soft peaks.
- Add the peanut butter and agave.
- Mix again and continue to whip for a couple more minutes until the frosting stiffens and turns into a whipped cream.
- Smooth the whipped frosting on top of the cake and top with chopped walnuts.
- Cut into 12 square slices.
- Enjoy immediately or chill the cake for about an hour for the frosting to firm up a bit.
Nutrition Info:
- Serving Size: 1 slice
- Calories: 401
- Sugar: 19.6g
- Sodium: 188mg
- Fat: 28.1g
- Saturated Fat: 15.1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 33.2g
- Fiber: 2.3g
- Protein: 6.9g
- Cholesterol: 123mg
Find it online: https://thetoastedpinenut.com/banana-oat-flour-cake/
