This recipe is from a friend of mine. I tasted it at her house 2 years ago and I had to have the recipe. Since then, I’ve done it dozens of times with all the variations you might think of. I’ve done it in muffin tins, added walnuts, chocolate, substituted brown for white sugar. It’s a foolproof cake recipe suitable for the most unexperienced baker.
Dry Ingredients
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 2 teaspoons sodium bicarbonate
- 1/2 cup oats
- 1/8 teaspoon salt ( a pinch)
Wet Ingredients
- 1 egg
- 1 cup 0% or skim milk
- 1/3 cup brown sugar ( can use white or artificial sweetener) *
- 2 bananas, mashed
- 1 teaspoon vanilla extract
Preheat oven to 375 F / 190 C. Grease and flour a 20cm x 20cm cake pan or line it with parchment paper. ( You can use a round pan with a 22cm diameter or a 12-muffin cup pan lined with muffin papers).
Mix dry ingredients in a bowl and wet ingredients in another bowl. Then add the dry over the wet and stir with a fork. A fork is the only gadget you need! How neat is that? 
It’s delicious as it is but if you want extra pleasure you can add half a cup of chopped dark chocolate and/or chopped walnuts. Mix the chocolate and walnuts with a bit of flour so they don’t all sink to the bottom of the pan and mix them with the batter. Lately, I have been sprinkling the chocolate (without flour) only on top. I figured since we eat first with our eyes, a good chocolate topping is sure to satisfy any sweet tooth without the need to overindulge. Bake in the preheated oven for 20-25 minutes depending on your oven and the pan you are using. Muffins take less time. Check them after 15 minutes using the old and reliable toothpick trick. If the toothpick comes out clean of batter, you know it’s done.
Fresh out of the oven
While I’m writing this and reviewing the recipe, I noticed that I had forgotten the oil. Well, I didn’t just forget it in here. I ran to the kitchen and found out that I hadn’t used the oil in the actual recipe as well!! And it came out great, no difference in taste whatsoever! Normally, I would use a 1/4 cup canola oil **, but not after today!! Didn’t I tell you it’s foolproof?
* When using artificial sweeteners like Splenda (sucralose), Equal, NutraSweet ( both Aspartame), Canderel (Aspartame and Acesulfame-K) or Stevia, make sure to check the correct conversion on the package.They are much sweeter than regular sugar so the amount needed in any recipe is much less.
**It’s better consumed within 2 days if not using oil. Using oil will ensure the cake stays fresher longer.
