High fiber oatmeal banana cake

Overview

This cake has become my new favorite lately. I have made it several times and it tastes very good. You can smell the delicious aroma while the cake is still in the oven. Crispy on the outside and tender on the inside, the sweetness of the banana and the crispy texture of the walnuts match perfectly. Due to the addition of whole wheat flour and oat flour, the texture is thicker than chiffon, and the multiple textures bring a new experience to the taste buds. It tastes really great, you won’t know if it’s good until you try it. Haha!

Tags

• baking
• children
• cake
• breakfast
• all-purpose flour
• aluminum-free baking powder
• banana
• chopped pecans
• cooked black sesame seeds
• corn oil
• egg
• oat flour
• soft white sugar
• whole wheat flour
• baking soda
• salt

Ingredients

Steps

1. 1 Mix the flour, whole wheat flour, oat flour, salt, baking soda, and aluminum-free baking powder until evenly mixed and set aside. (Oat flour is powder made from instant oatmeal using a food processor)

   

2. 2 Mix eggs and sugar evenly.

   

3. 3 Then add corn oil and stir evenly to obtain an egg-corn oil mixture.

   

4. 4 Mash bananas, core and chop pecans.

   

5. 5 Pour the mashed banana into the egg and corn oil mixture in step 3 and mix thoroughly.

   

6. 6 Pour the mixture in step 5 into the powder in step 1 and mix evenly.

   

7. 7 Finally add chopped pecans and cooked black sesame seeds, stir evenly.

   

8. 8 Pour into grinder. Sprinkle some instant oatmeal on top.

   

9. 9 Oven on the second level from the bottom, 180 degrees for 50 minutes.