This Oatmeal Chocolate Banana Cake with Apple Topping is a delightful dessert that brings together the wholesome goodness of oats, the sweetness of ripe bananas, and the richness of chocolate. Topped with an apple-inspired frosting made of coconut and pecans, it’s a perfect treat for those who want a satisfying and delicious cake with a bit of extra flair. Whether you’re preparing this for a special occasion or simply as an everyday dessert, this cake will surely be a hit. Read on for the full recipe, along with tips, nutritional information, and more!
Ingredients
For the Cake:
- 1 cup old-fashioned oats (uncooked)
- 1 cup boiling water
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup vegetable oil
- 1 cup milk
For the Coconut Pecan Frosting:
- ½ cup unsalted butter (1 stick)
- 1 cup granulated sugar
- ½ cup evaporated milk
- 2 egg yolks, beaten
- 1 tsp vanilla extract
- 1 cup shredded coconut
- 1 cup pecans, chopped
Instructions
Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, ensuring the cake doesn’t stick as it bakes.
Prepare the Oats
In a bowl, combine the old-fashioned oats with the boiling water. Let the mixture soak for about 20-30 minutes. This allows the oats to soften and absorb the water, giving the cake a moist texture.
Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. Set aside. These dry ingredients will help your cake rise and give it a wonderful flavor.
Combine the Wet Ingredients
In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix until the ingredients are well combined, and the mixture appears smooth and creamy.
Add the milk and the soaked oats (with any remaining water) to the wet mixture, stirring to ensure everything is fully incorporated.
Combine the Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can affect the texture of the cake. The batter should be slightly thick, but smooth.
Pour Into the Pan
Once your batter is ready, pour it into the prepared baking pan. Use a spatula to smooth the top and ensure it’s evenly distributed. This helps the cake bake uniformly.
Bake the Cake
Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove the cake from the oven and allow it to cool in the pan for 10 minutes. After this time, transfer the cake to a wire rack to cool completely before frosting.
Make the Frosting
To make the frosting, start by melting the unsalted butter in a saucepan over medium heat. Stir in the granulated sugar, evaporated milk, and beaten egg yolks. Cook the mixture, stirring constantly, until it thickens and begins to bubble. This should take about 7-10 minutes. Be sure to monitor the mixture closely to prevent it from burning.
Add Coconut and Pecans
Once the mixture has thickened, remove the saucepan from the heat. Stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool slightly before spreading it over the cooled cake.
Serve
Once the frosting has set, slice the cake into squares and serve. Enjoy your Oatmeal Chocolate Banana Cake with Apple Topping with a cup of coffee or a glass of milk!
Cooking Tips
Oats:
Use old-fashioned oats in this recipe, as they have a heartier texture and flavor compared to instant oats. Instant oats won’t provide the same depth of flavor or texture in the cake.
Cooling Time:
Allow the cake to cool completely before frosting to ensure the frosting doesn’t melt into the cake. This also ensures that the texture of the cake remains firm and easy to slice.
Storage:
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to store it for longer, wrap the cake tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Simply thaw at room temperature before serving.
Nutritional Benefits
Oats:
Oats are a wonderful addition to this cake, providing fiber and essential nutrients like vitamin B, iron, and magnesium. Oats are well-known for their ability to lower cholesterol and provide long-lasting energy. They also aid in digestion and help to keep you feeling full for longer.
Coconut:
The shredded coconut in the frosting adds a touch of sweetness, but it also provides healthy fats and fiber. Coconut is known for its potential health benefits, including supporting heart health and helping with weight management. The healthy fats in coconut are a great source of energy and can improve brain function.
Pecans:
Pecans are not only delicious but also packed with healthy fats, protein, and antioxidants. They help support overall health by reducing inflammation and promoting heart health. In addition to their nutrient density, pecans provide a satisfying crunch to the frosting, enhancing the texture and flavor of the cake.
Dietary Information
- Gluten-free: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of this cake.
- Nut-free: Omit the pecans if you’re allergic to nuts or substitute them with sunflower seeds or pumpkin seeds for crunch without the nuts.
- Dairy-free: Use a plant-based milk such as almond milk and a dairy-free butter alternative in the frosting.
- Vegetarian: This recipe is naturally vegetarian and can be made vegan by using a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of regular eggs and using dairy-free substitutes.
Nutritional Facts (per serving)
- Calories: 350 kcal
- Protein: 6g
- Carbohydrates: 54g
- Fat: 15g
- Fiber: 4g
- Sugar: 30g
- Sodium: 200mg
- Calcium: 4% DV
- Iron: 8% DV
FAQs
Can I make this cake ahead of time?
Yes, you can make this cake a day in advance. Just store it in an airtight container at room temperature and frost it right before serving.
Can I use bananas in the cake?
While this particular recipe does not call for bananas, adding mashed ripe bananas to the batter will work wonderfully. Bananas will add moisture and a natural sweetness to the cake. If you use bananas, reduce the amount of sugar slightly to balance the sweetness.
Can I substitute the milk with something else?
Yes! You can substitute the milk with almond milk, soy milk, or any other plant-based milk. Just ensure that it’s unsweetened to maintain the balance of flavors.
Can I make this cake without frosting?
Yes, the cake is delicious on its own without the frosting. If you prefer a lighter dessert, skip the frosting or use a dusting of powdered sugar on top.
How long will the cake last?
The cake will last up to 3 days when stored in an airtight container at room temperature. If you wish to store it for longer, it freezes well for up to 2 months.
Conclusion
The Oatmeal Chocolate Banana Cake with Apple Topping is a wholesome and indulgent dessert that combines the hearty goodness of oats with the rich flavors of chocolate, bananas, and a delightful coconut-pecan frosting. This cake is perfect for anyone looking for a balanced treat that satisfies both sweet and savory cravings. Whether you’re serving it at a special event or as a simple afternoon snack, this cake will be a crowd-pleaser every time!