Recipe by LorenLou
A moist, delicious recipe from our former school librarian. A hit with the kids as as after-school snack because of the chocolate chips!
Top Review by Roosie
Moist, flavorful and... *gasp!* healthful?! This is fabulous- extremely moist, with a wonderful banana flavor. It tastes very decadent, despite being pretty healthy! I only used 4 large bananas, which turned out just shy of 3 cups and substituted the flour for whole wheat pastry flour and the sugar for Sucanat. I used about 1/2 cup walnuts and 1/2 cup chocolate chips. This is the first recipe I've made in my new bundt pan and I am just delighted with how it turned out! I didn't find that the oats were particularly noticeable- actually I think the cook time is long enough on this (mine took about 1 1/2 hours at 350°) that the sort of "melt" and just make the texture of the cake even moister and creamier. The banana flavor in this is just terrific and the texture is superb. I love this cake!
- 1 1⁄2 cups sugar
- 3 cups mashed overripe bananas (about 5-6)
- 4 eggs (or equivalent egg substitute)
- 1⁄2 cup oil
- 1 cup applesauce
- 2 teaspoons vanilla
- 2 cups flour
- 1 cup quick oatmeal
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup nuts (optional)
- 1 cup chocolate chips
Directions See How It's Made
- Preheat oven to 325-350 (depending on oven); grease and flour a bundt pan (or two loaf pans, if you prefer).
- Mix all ingredients together and pour in bundt pan.
- Bake for 1 hr and 20 minutes.
- Let cool for several minutes, then invert on serving platter and enjoy.