Ingredients
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Instructions
Step 1
Preparation
Step 2
Making the Batter
Step 3
Final Steps
Servings
Equipment
Choose a large bowl to make mixing the ingredients easier. Tip: Use a bowl with a non-slip base.
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Ensure accurate measurements for the best results. Tip: Level off ingredients with a knife for precision.
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Perfect for mashing the bananas to a smooth consistency. Tip: Mash bananas on a flat plate before adding to the bowl for easier mixing.
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For combining the batter ingredients smoothly. Tip: Use a silicone spatula to scrape every last bit of batter.
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An 8-inch round or square pan works best. Tip: Line the pan with parchment paper to prevent sticking.
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Variations
Faq
- What can I use instead of oat flour?
If you don’t have oat flour, you can use more all-purpose flour, but the texture will be slightly different.
- Do I need to refrigerate the cake?
It's best to store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
- Can I add nuts to the batter?
Absolutely! Adding chopped walnuts or pecans can give the cake a delicious crunchy texture.
- Is it possible to use whole wheat flour instead?
Yes, whole wheat flour can be used, but the cake might be denser. You may want to mix it with all-purpose flour for a lighter texture.
- What can I do if my cake turns out too dry?
Ensure your bananas are very ripe and your oven temperature is accurate. Consider adding a bit more oil next time for added moisture.
- Can I freeze the cake?
Yes, you can freeze this cake. Wrap it tightly in plastic wrap and then in aluminum foil for up to 2 months. Thaw it at room temperature before serving.