Oatmeal-Banana Snacking Cake

Name: Oatmeal-Banana Snacking Cake
Prep time: 15 min
Total time: 15 min
Yield: 18
Cuisine: american
Ingredients: 2 cups all-purpose flour; 1 cup quick-cooking oats, not instant; 1 tbsp baking powder; 1 tsp salt; 1 cup butter, at room temperature; 2 cups packed brown sugar; 2 eggs; 1 cup mashed ripe bananas, about 2 bananas; 1 tbsp vanilla; 1 1/2 cups semi-sweet chocolate chips, optional

Prep Time15 min
Total Time15 min
Makes18 squares

*PLUS Baking Time: 35 minutes

By Chatelaine

Two slices of oat banana chocolate chip snacking cake on a blue and white plate and a white plate with a fork resting on it for a post on an easy oatmeal banana snacking cake recipe

The oats make this wholesome enough for a snack or a breakfast, while the chocolate chips and moist banana flavour will remind you it's still a cake. Plus it comes together super quickly.

Ingredients

2 cups all-purpose flour
1 cup quick-cooking oats, not instant
1 tbsp baking powder
1 tsp salt
1 cup butter, at room temperature
2 cups packed brown sugar
2 eggs
1 cup mashed ripe bananas, about 2 bananas
1 tbsp vanilla
1 1/2 cups semi-sweet chocolate chips, optional

Instructions

Preheat oven to 350F (180C). Generously butter a 9x13-inch (3-L) baking dish. In a bowl, stir flour with oats, baking powder and salt. In a large bowl, using an electric mixer, beat butter with sugar until fluffy. Add eggs, one at a time, beating well between additions. Beat in bananas and vanilla. Don't worry if it seems curdled. Using a wooden spoon, stir in flour mixture and chocolate chips. Batter will be thick. Turn into prepared pan and smooth top. Bake in centre of 350F (180C) oven until edges come away from sides of pan and a cake tester inserted in centre comes out with a few crumbs clinging to it, 35 to 40 minutes. Cool in pan on a wire rack. Slice into squares. Cake will keep well at room temperature 3 days or freeze up to 1 month.

Nutrition (per serving)

Calories 271, Protein 3g, Carbohydrates 40.7g, Fat 11.3g, Fibre 1g, Sodium 292mg.

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appetizer bake cakes banana

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The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

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