Banana cake with nuts and oatmeal

A fragrant banana cake with a delicate, soft, moderately sweet crumb is the perfect addition to a glass of milk or a cup of tea. Crispy nuts and pleasant textured dried fruits are harmoniously combined with juicy dough, which is simply saturated with the aroma of banana. Be sure to try this simple recipe for delicious homemade baked goods - you must love this muffin.

In addition to wheat flour (premium or first grade), banana cake contains oat flakes, which makes the finished baked goods more airy and crumbly. Nuts don't have to be walnuts - just, in my opinion, they are best suited for this particular cupcake. Dried apricots can be replaced with any other dried fruits, and the amount of granulated sugar can be safely varied to your liking. By the way, the more ripe and sweet the bananas are, the less sugar you will need. Cinnamon, ginger, and vanillin are flavoring agents, so it's up to you to add them or not.

Ingredients

• Banana (3 pieces)
• Sugar (180 grams)
• Vegetable oil (110 milliliters)
• Walnut (100 grams)
• Oat flakes (85 grams)
• Wheat flour (80 grams)
• Dried apricots (60 grams)
• Chicken eggs (2 pieces)
• Baking powder (1 tablespoon)
• Ground cinnamon (1 teaspoon)
• Ground dry ginger (0.5 teaspoon)
• Vanillin (1 pinch)

Directions

1. To prepare this tasty and aromatic cake, we need the following products: ripe and sweet bananas, oatmeal (those that require cooking - such as Hercules), wheat flour (I have higher, but the first and even the second will do), granulated sugar, peeled walnuts nuts, dried apricots, medium-sized chicken eggs (45-55 grams each), baking powder. Cinnamon, ginger, and vanillin are flavoring agents, so it's up to you to add them or not.
2. The first step is to prepare the dry banana cake mix. In a separate bowl, combine 180 grams of granulated sugar, 80 grams of sifted wheat flour, 85 grams of oatmeal, 1 tablespoon of baking powder, 1 teaspoon of ground cinnamon, half a teaspoon of dry ground ginger and a pinch of vanillin.
3. Mix everything thoroughly so that the ingredients are evenly distributed throughout the mixture. Let's leave everything on the table for now.
4. Put bananas in another dish, from which we simply remove the peel. If there are dark (but not black) spots on the fruit (usually from a blow or strong pressure), they do not need to be removed.
5. Grind bananas in any convenient way to make mashed potatoes. I used a hand blender and punched the fruit until smooth, but this is not necessary at all. You can simply mash them with a fork so that you can even feel the pieces in the finished muffin.
6. Add a couple of chicken eggs to the bananas and combine everything with a submersible blender, mixer, whisk or fork. There is no need to beat for a long time - we just need to loosen the eggs and make them relatively smooth.
7. Next, pour 110 grams of refined vegetable oil. I used sunflower, but you can take any other - as long as it is odorless. Mix everything thoroughly.
8. Lightly fry 100 grams of peeled walnuts (this way they will be even more fragrant) and chop them with a knife (break with your hands) into large pieces. You can use any other nuts you like best. Add with dough.
9. Next, put 60 grams of finely chopped dried apricots, which must first be washed and dried. Instead of dried apricots, you can use any dried fruit of your choice - prunes, raisins, dates, candied fruits.
10. It remains to add the dry mixture from step 3 and mix everything thoroughly, but not very long with a spoon or spatula.
11. In terms of consistency, the dough for a banana cake turns out to be more liquid than thick, since it does not hold its shape and easily spreads. Something like not very fatty sour cream or pancake dough.
12. We take a suitable baking dish (I have a size of 28x8x7 centimeters - length / width / height), the bottom and walls of which we cover with a piece of parchment paper. We spread the dough in the form, leveling it with a spoon or spatula. To prevent the paper from moving, I temporarily fix it to the walls with ordinary clothespins, which I simply remove before baking.
13. We cook our fragrant banana cake in a preheated oven on an average level for about an hour at 180 degrees. Cooking time depends on the size of the mold and the characteristics of the oven. We check the readiness with a wooden skewer or a toothpick, which should come out of the dough dry.
14. Let the finished cake stand in the form for 10 minutes, after which we take it out, transferring it to a suitable dish or plate.
15. Remove the parchment and let cool completely.
16. According to this recipe, a banana cake turns out to be unusually fragrant, tender, soft, moderately sweet. Crispy nuts and pleasant textured dried fruits are harmoniously combined with juicy and tasty crumb. Try it, friends, and bon appetit!