A moist cake with reduced added sugar, made by mashing ripe bananas and mixing them with oat flour. Sweetened with honey and cinnamon, this recipe is a healthy alternative for afternoon tea or a lunch box.
Whisk the mashed bananas with egg, honey, and melted coconut oil. Add the oat flour, baking powder, and cinnamon, and mix until no lumps remain.
Fold the walnuts into the mixture and pour into a cake mold lined with parchment paper.
Bake in an oven preheated to 175 degrees for about thirty-five minutes, until a toothpick comes out clean.
Remove the cake from the mold, let it cool on a wire rack, and then slice.
Important: Bananas being fully ripe (spotted peel) increases both sweetness and moistness. Allergen: contains egg, walnut and gluten (oat flour, with cross-contamination risk). The cake keeps fresh for up to three days at room temperature in a closed container.
If you arrange a few banana slices on top before pouring into the pan, the cake gets a nice appearance on top once baked.
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