Oaty banana snack cake

I don't know where I got this recipe - it was in my collection of recipes, hand-written in those days when I (presumably) didn't have a printer handy. I can't imagine why else I would have written it out painstakingly rather than printing it. Once upon a time, I used to be an enthusiastic letter writer, writing chatty letters of up to a dozen pages to penpals and friends. In fact, the number of handwritten pages doubled if I was writing to my German penpals at the time, because I'd have to compose my letter in "rough" (because of the many stop-starts and cross-outs) and then copy it out again in "fair". 

And to think that now, if I have to write more than 10 lines at a stretch, I get cramps in my hand...! Yes, actual cramps - and honestly I don't know whether that's due to old age or the unaccustomedness of exerting pressure on a pen with my fingers. I did attempt to write longhand letters to a couple of old friends recently, but the effort didn't last beyond two exchanges. The fact that I don't write anymore has no bearing on my love for writing paper and fountain pens - I just LOVE both!

Um... yes, I do realise that pens, paper and handwritten letters have no bearing on this recipe. The cake is chewy with oats, rich with the flavour of bananas and not very sweet. I used an expensive brand of orange oil extract because I didn't have any oranges (for zest). But do use actual fresh orange zest (and 1/4 cup of orange juice) if you have them. The batter is thick enough to take the optional 1/4 cup of juice without becoming overly runny.

Recipe for: Oaty banana cake

Ingredients:
1-1/2 cups oats (I used organic jumbo oats)
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon powder
1/3 heaping cup demerara sugar (or use brown sugar)
1/3 cup sultanas or raisins
1 cup mashed ripe bananas (two medium)

1 large egg
1 cup yogurt (I used low-fat Greek style)
2 tsp vanilla extract
1 tbsp orange zest or 2 tsp orange oil extract
2 tbsp oil
1/4 cup orange juice (optional)

Method:

1. Mix together the oats, flour, sugar, baking powder, baking soda, salt, raisins and cinnamon powder in a large bowl.

2. In another bowl, lightly beat the egg, then whisk in the yogurt, oil, vanilla extract, orange zest

and mashed bananas.


3. Pour the wet batter into the dry mix,

then lightly stir until just mixed.

Do not overbeat. The batter will be quite thick.
4. Spray a 7" square baking pan with Pam (or grease thoroughly with butter, if you like), and pour the batter into the pan.
5. Bake at 180C/350F for about 30-40 minutes, or till a tester comes out clean.

Check the cake after 30 minutes and keep an eye on it thereafter. Once the cake is done, let it remain in the pan for 5  minutes. Remove to a wire cooling rack.

When the cake is cool, cut into bars and serve. 

RECIPE: OATY BANANA SNACK CAKE

Ingredients:

1-1/2 cups oats (I used organic jumbo oats)

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp cinnamon powder

1/3 heaping cup demerara sugar (or use brown sugar)

1/3 cup sultanas or raisins

1 cup mashed ripe bananas (two medium)

1 large egg

1 cup yogurt (I used low-fat Greek style)

2 tsp vanilla extract

1 tbsp orange zest or 2 tsp orange oil extract

2 tbsp oil 
1/4 cup orange juice (optional)

Method:

1. Mix together the oats, flour, sugar, baking powder, baking soda, salt, raisins and cinnamon powder in a large bowl. 

2. In another bowl, lightly beat the egg, then whisk in the yogurt, oil, vanilla extract, orange zest and mashed bananas. 

3. Pour the wet batter into the dry mix, then lightly stir until just mixed. Do not overbeat. The batter will be quite thick. 

4. Spray a 7" square baking pan with Pam (or grease thoroughly with butter, if you like), and pour the batter into the pan. 

5. Bake at 180C/350F for about 30-40 minutes, or till a tester comes out clean. Check the cake after 30 minutes and keep an eye on it thereafter. Once the cake is done, let it remain in the pan for 5  minutes. Remove to a wire cooling rack. When the cake is cool, cut into bars and serve.