13-year-old: Come quick!! Look at that rabbit in our garden!!
10-year-old: Nah! I was able to get close to rabbit before. Less than 5 cm!
13-year-old: Liar! How?
10-year-old: It was on my plate!!
Banana oatmeal loaf cake
(Adapted from Savoury Days)
For a 9″x5″ loaf pan
(or 6 cup cakes when reducing the recipe to 1/2 and baking for 30′)
100 g rolled oats
100 g milk
120 g plain yogurt
450 g ripped and peeled banana
20 g brown sugar
30 g olive oil
30 g melted butter (or replaced by olive oil)
1 egg
1/4 tsp vanilla extract
a pinch of salt
100 g oatmeal flour (or all-purpose flour)
7 g baking soda
1/4 tsp cinnamon powder
60 g seeds or nuts of choice (optional)
Oatmeal Preparation:
- In a bowl, combine rolled oats + milk + plain yogurt.
- Mix well, cover, and refrigerate for at least 2 hours (or overnight if prepping ahead).
Batter Assembly:
- Line a loaf pan with parchment paper, making sure to cover both the bottom and the sides for easy removal.
- Preheat your oven to 320°F (160°C).
- In another bowl, mash ripe bananas with a fork until smooth.
Tip: Set aside two thin banana slices for decorating the top later. - Using a spatula, gently combine the soaked oatmeal mixture with mashed banana + brown sugar + canola oil + melted butter + 1 egg + vanilla extract + a pinch of salt.
- Sift in oat flour + baking soda + ground cinnamon.
- Fold gently until just combined — do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Place the reserved banana slices on top for a simple, rustic decoration.
Bake & Finish:
- Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the loaf to cool completely in the pan before removing and slicing.
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