The result is this banana oat cake sweetened with apple and pear puree (No sugar added applesauce could easily be used instead of puree). To finish it off, I slathered the cake with a cream cheese frosting. TinyKrueger loved it! He ate more of it than I ever would have expected. I will say that the frosting is a little tart from the cream cheese but our little guy is also a big fan of tart and sour flavors like pickles, lemon, sauerkraut, onions, etc. He liked it so much that I made it twice. Once for his actual birthday as a small layer cake, (top photo) and once for his party as a single layered cake (second photo).
Banana Oat Cake
- 3 ripe bananas
- 1/4 cup apple or pear puree
- 2 tbsp olive oil
- 1 tsp vanilla extract
- 1 teaspoon baking soda
- 1/2 cup oat flour (grind rolled oats in blender, then measure)
- 1/4 whole oats
- 1 teaspoon cinnamon
for the frosting
- 4 oz cream cheese
- 1/4 cup pear puree
- 1 tsp pure vanilla extract
- cinnamon (optional)
- Mash the bananas in a medium bowl. Add in the applesauce, oil, and vanilla to the bananas.
- In a separate large bowl, mix the flours, baking soda, and cinnamon together.
- Add the banana mixture to the flour mixture slowly. Mix just until incorporated.
- Coat a 9" cake pan with oil. Spread the batter into the bottom of the pan.
- Bake at 375° for 15-20 minutes. Check with a toothpick for doneness.
- Cool the cakes. Use a small bowl or a biscuit cutter to make 3 small rounds.
- Soften the cream cheese then whisk with the puree and vanilla extract (and optional cinnamon) until smooth.
- Stack the smaller cake rounds with a layer of frosting in between and then frost the entire outside of the cake.