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Oatmeal-banana snacking cake




Source of Recipe


published in Chatelaine's 09/2003 issue.


List of Ingredients




2 cups (500 mL) all-purpose flour
1 cup (250 mL) quick-cooking oats (not instant)
1 tbsp (15 mL) baking powder
1 tsp (5 mL) salt
1 cup (250 mL) butter, at room temperature
2 cups (500 mL) packed brown sugar
2 eggs
1 cup (250 mL) mashed ripe bananas, about 2 bananas
1 tbsp (15 mL) vanilla
1 1/2 cups (375 mL) semi-sweet chocolate chips (optional)





Recipe



1. 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.