A moist cake made with mashed ripe bananas and oat flour, with less added sugar. Honey and cinnamon add sweetness and flavor, making this a wholesome option for afternoon tea or a lunchbox.
Beat the mashed bananas with the egg, honey, and melted coconut oil. Add the oat flour, baking powder, and cinnamon, then mix until no lumps remain.
Stir in the walnuts and pour the batter into a parchment-lined cake pan.
Bake in a preheated 175°C / 345°F oven for about thirty-five minutes, until a toothpick inserted in the center comes out clean.
Remove the cake from the pan and let it cool on a wire rack before slicing.
Very ripe bananas with spotted peels add sweetness and moisture. Allergens: contains egg and walnuts; oats may contain gluten due to cross-contact. The cake keeps for up to three days in a covered container at room temperature.
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