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This Banana Oat Cake with Espresso Glaze is a delightful combination of wholesome ingredients and rich flavors. Using mashed ripe bananas and oat flakes as the base, this cake is a healthier alternative to traditional cakes while still offering a moist, tender crumb. The addition of cocoa powder adds a hint of chocolate that pairs beautifully with the banana, creating a perfectly balanced dessert that’s both satisfying and nutritious.

Topped with a smooth, decadent espresso glaze, this cake takes on an extra layer of sophistication. The coffee flavor cuts through the sweetness of the banana and adds a grown-up twist to the dessert. It’s ideal for those who love the combination of coffee and chocolate. Whether you enjoy it for breakfast, dessert, or a snack with your favorite cup of coffee, this cake is easy to make and packed with flavor.

Full Recipe:

Ingredients

For the Cake:

Oat flakes – 125 g (1¼ cups)
Warm water – 250 ml (1 cup)
Ripe bananas – 2, mashed
Eggs – 2 large
Cocoa powder – 2 tbsp (12 g)
Baking powder – 5 g (1 tsp)
Vanillin or vanilla extract – 1 tsp

For the Espresso Glaze:

Powdered sugar – 100 g (¾ cup)
Espresso coffee – 30 ml (2 tbsp, freshly brewed or instant)

Step-by-Step Instructions

1. Prepare the Oats:

Start by soaking the 125 g of oat flakes in 250 ml of warm water. Let the oats sit for about 10 minutes until they soften and absorb most of the water.
This step is essential to create a moist texture in the cake and ensure the oats blend well with the other ingredients.

2. Mash the Bananas:

While the oats are soaking, peel and mash the two ripe bananas in a large mixing bowl using a fork or potato masher. Ensure that the bananas are fully mashed and free of large chunks.

3. Mix the Wet Ingredients:

Add the soaked oats to the mashed bananas and mix until well combined.
Crack the 2 eggs into the mixture and whisk everything together until smooth and fully incorporated.
Stir in 1 teaspoon of vanillin or vanilla extract to add a hint of sweetness and depth to the flavor.

4. Incorporate the Dry Ingredients:

In a separate bowl, sift together the 2 tablespoons of cocoa powder and 1 teaspoon of baking powder.
Gradually add the dry ingredients to the banana-oat mixture, folding gently to avoid overmixing. The cocoa powder will add a subtle chocolate flavor that pairs well with the banana.

5. Prepare the Cake Batter:

Preheat your oven to 180°C (350°F).
Grease a cake pan (around 9 inches in diameter) or line it with parchment paper to prevent the cake from sticking.
Pour the batter into the prepared cake pan, spreading it out evenly with a spatula or the back of a spoon.

6. Bake the Cake:

Place the cake in the preheated oven and bake for 25-30 minutes. The cake is done when a toothpick or skewer inserted into the center comes out clean, and the top is firm to the touch.
Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

7. Prepare the Espresso Glaze:

While the cake is cooling, prepare the espresso glaze. In a small bowl, whisk together 100 g of powdered sugar and 30 ml of freshly brewed espresso coffee (or instant espresso mixed with water).
Whisk until smooth and glossy. The glaze should be pourable but not too thin. If it’s too thick, add a few more drops of espresso; if too thin, add more powdered sugar.

8. Glaze the Cake:

Once the cake has cooled completely, drizzle the espresso glaze over the top. You can pour it in the center and use a spoon to gently spread it to the edges, or drizzle it artistically for a more rustic look.
Let the glaze set for 10-15 minutes before slicing and serving.

Cooking Tips

Banana Ripeness: The riper the bananas, the sweeter and more flavorful your cake will be. For best results, use bananas that are soft with brown spots.
Oat Substitutes: If you prefer, you can substitute the oat flakes with rolled oats or quick oats, but avoid using steel-cut oats as they won’t soften enough.
Optional Add-Ins: For extra texture and flavor, consider adding chocolate chips, chopped nuts (such as walnuts or pecans), or even dried fruit to the batter before baking.
Making It Vegan: To make this cake vegan, substitute the eggs with flax eggs (2 tablespoons of ground flaxseed mixed with 6 tablespoons of water) and ensure your cocoa powder and other ingredients are plant-based.
Storage: This cake stays moist for days. Store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Storage

Refrigeration: Store the cake in an airtight container in the refrigerator for up to 5-7 days. The espresso glaze may become slightly firm, so allow the cake to come to room temperature before serving.
Freezing: You can freeze the cake (before glazing) for up to 3 months. Wrap it tightly in plastic wrap and store it in a freezer-safe container. Thaw overnight in the refrigerator and glaze before serving.
Glaze Storage: The espresso glaze can be made ahead and stored separately in the refrigerator for up to 3 days. Stir well before using.

Nutritional Facts (per serving, based on 8 servings):

Calories: 210 kcal
Protein: 4 g
Fat: 7 g
Carbohydrates: 35 g
Fiber: 3 g
Sugar: 18 g
Sodium: 140 mg

Please note that these values are approximate and depend on portion sizes and specific ingredients used.

FAQs

1. Can I use instant oats instead of oat flakes?

Yes, instant oats can be used, but they will absorb water more quickly and may create a denser texture. Adjust the amount of water if necessary to ensure the batter isn’t too thick.

2. How strong is the espresso glaze?

The espresso glaze has a bold coffee flavor that pairs beautifully with the sweetness of the cake. If you prefer a milder coffee flavor, you can reduce the amount of espresso and replace it with milk.

3. Can I make this cake gluten-free?

Yes! Use certified gluten-free oats and ensure that your baking powder and other ingredients are gluten-free for a completely gluten-free version of this cake.

4. What can I serve with this cake?

This banana oat cake pairs wonderfully with a hot cup of coffee or tea. You can also serve it with a dollop of whipped cream, a scoop of ice cream, or some fresh fruit on the side for a special touch.

5. How do I keep the cake moist?

The mashed bananas and oats naturally keep the cake moist, but be sure not to overbake it. If you’re storing the cake for later, keep it in an airtight container to retain moisture.

Conclusion

This Banana Oat Cake with Espresso Glaze is a delicious fusion of wholesome ingredients and rich flavors. The oats and bananas provide a moist and hearty base, while the cocoa powder adds a touch of chocolate goodness. Topped with a bold espresso glaze, the cake transforms into a treat that’s both comforting and sophisticated.

Perfect for breakfast, dessert, or a coffee break, this cake offers a balance of sweetness and richness that’s sure to impress. Whether you’re serving it to guests or simply enjoying a slice yourself, this banana oat cake is sure to become a go-to recipe for any occasion!