Crispy banana cake with rolled oats

Bananenkuchen

Wow, it’s crispy! Using bananas, apples and rolled oats, we conjure up a tasty and crunchy cake – perfect for in between meals! This crispy banana cake with rolled oats makes a delicious breakfast or afternoon snack and is easy to make even if you are not a baking aficionado.

Fancy some cake with real “bite”? Grab your blender and baking tin and get to the oven!

Ingredients for banana cake with rolled oats:

  • 180 g rolled oats
  • 55 g brown sugar
  • 55 g table sugar
  • 1/2 tsp ground cinnamon
  • 2 large firm bananas, sliced
  • 2 green apples, peeled, cored, cubed
  • 60 ml orange juice
  • Pinch of ground nutmeg
  • Rapeseed oil
  • Springform cake tin

Here’s how to prepare your banana cake with rolled oats:

  • For the crumbed mixture: Combine the rolled oats, brown and white sugar and 1/4 tsp cinnamon in a large bowl; leave to one side.
  • Mix together the bananas with the apples, orange juice, nutmeg and 1/4 tsp cinnamon in a medium-sized bowl to form a fruit mixture.
  • Grease the cake tin with some rapeseed oil and sprinkle the bottom of the tin with some of the crumbed mixture until the tin is nicely covered.
  • Add the fruit mixture on top and then sprinkle the remaining crumbed mixture evenly over the fruit.
  • Bake the banana cake in a preheated oven at 180°C for 30 to 35 minutes until it is golden brown.

Leave to cool slightly and then dig in to this crunchy deliciousness!

Your Dole Team

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