Delicious Blueberry One-Pan Cake with Oatmeal and Bananas
A delicious blueberry one-pan cake with oatmeal and bananas defies this expectation. It is easy to make and combines the delightful flavors of blueberries and bananas with the hearty texture of oatmeal. With its moist and slightly dense texture, this cake is a versatile dish that works as a comforting breakfast or a satisfying dessert.
Servings 8
Equipment
- Baking pan 9x9 inch or 10-inch Cast iron skillet
Ingredients
- 1 cup of rolled oats
- 1 cup almond flour
- 1 cup of blueberries (fresh or frozen)
- 2 ripe bananas
- 1/2 cup of milk (dairy or plant-based)
- 1/2 cup of honey or maple syrup
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of melted unsalted butter
- 3 large eggs
- 1 tbsp lemon zest
- 1/2 tbsp lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a baking pan or cast iron pan (9x9 inch) with coconut oil or butter.
Mixing the Ingredients
- Mash the bananas in the pan until smooth.
- Add the oats, almond flour, milk, melted butter, honey, baking powder, lemon juice, lemon zest, eggs, and salt. Mix well.
- Toss the fresh blueberries with one tablespoon of flour. This will help prevent them from sinking to the bottom.
- Fold the blueberries gently to distribute them evenly.
Baking the Cake
- Rest the Batter Let the batter rest for about 10 minutes. This allows the oatmeal to absorb some liquid and the mixture to thicken slightly.
- Bake in the oven for 25-30 minutes or until a toothpick inserted into the center comes clean.
- Let the cake cool in the pan for at least 10 minutes before serving.