Perfectly sweet, dense but moist cake, bursting with nutty flavor. Topped with an amazing pecan frosting made with chickpeas. Yes! Chickpeas. It may be my favorite cake I’ve ever made.
This Oatmeal Banana Cake topped with Pecan Frosting is one of those cakes that can be served for breakfast, brunch or dessert. Healthy, satisfyingly sweet and incredibly decadent. The cake batter is made from a combination of blended oatmeal, bananas, coconut oil and maple syrup. Be sure to get the spottiest ones you can find! The very ripe bananas will taste much sweeter, so you can add just a bit of maple syrup or skip on it! An amazing nutty taste and crunchy texture comes from addition of a pecan butter and extra chopped pecans. My favorite part of this cake is the frosting. Incredibly creamy and sweet, made with chickpeas, dates, pecan butter and pinch of himalayan salt. I promise you, that you can’t even taste the chickpeas! If you never tried to make a chickpea frosting, now is the time. Check out a Vegan Banana Bread with Walnut Frosting to see my walnut-chickpea frosting.
The preparation of this oatmeal banana cake is super easy. As simple as making a banana bread. Just whip up all the ingredients, pour in a pan and let it bake. I used a 6″ pan, but a loaf pan will work as well. Make sure to let it sit in the fridge for a few hours once done. All the flavors come together and the cake tastes even better. If you decide to make this amazing cake make sure you share it with me! Please tag @natteats on IG so I can see your creations!
Ingredients
- 1 1/3 cup oatmeal flour
- 2 ripe bananas, mashed
- 2 eggs
- 1/4 cup coconut oil, melted
- 1 tbsp pecan butter
- 1 tbsp maple syrup
- 2 tbsp pecans, chopped
- 3/4 tsp baking soda
- 1 tsp apple cider vinegar
- 1/2 cup chickpeas
- 1/4 cup dates
- 2 tbsp pecan butter
- 2 tbsp almond milk
- 1/4 tsp himalayan salt
- pecans
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Prepare a 6'' inch pan by greasing it with a coconut oil.
- In a bowl, whisk bananas, eggs, coconut oil, pecan butter and maple syrup.
- Combine with oatmeal flour, chopped pecans, baking soda and apple cider vinegar.
- Transfer to a pan and bake for 35-45 minutes. Let it cool.
- While baking a cake prepare the frosting.
- In a blender, combine chickpeas, dates, pecan butter, almond milk and salt. Blend together.
- Once cake cooled down completely, cut it in half.
- Place one cake layer on a cake stand or serving platter, spread over a couple of spoonfuls of prepared frosting. Top it with remaining layer. Frost the top and sides. Garnish with extra pecans.
- Keep refrigerated.
What I used:
