Oatmeal gives this cake added moisture, sponginess, and nutrition!
Ingredients:
- 2 cups rolled oats
- 1 1/2 cups boiling water
- 2 ripe bananas, mashed
- 3/4 cup maple syrup
- 1 Tbsp vanilla extract
- 2 eggs
- 1 2/3 cups (200 g) whole wheat flour
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tsp baking powder
- 1 tsp salt
For the Brown Butter Cream Cheese Frosting:
- 4 Tbsp butter, cubed
- 1 (8 oz) block cream cheese
- 3 Tbsp sugar, coconut sugar, or honey
- 1 Tbsp vanilla
- 1/4 tsp salt
Directions:
- Preheat the oven to 350°F and grease an 8”x 8" square baking pan.
- In a large bowl, mix together rolled oats and boiling water. Let sit to absorb while you prepare the rest of the batter.
- In a large bowl, mash bananas. Then, mix in maple syrup, vanilla extract, and eggs.
- Mix in flour, cinnamon, nutmeg, baking powder, and salt until everything is evenly combined.
- Mix the oat mixture into the batter until evenly combined.
- Pour the batter into the pan and bake for 30-40 minutes, until golden brown and a tooth pick inserted into the center comes out clean.
- Meanwhile, prepare the frosting: Brown the butter - in a saucepan on medium heat, melt butter cubes. Once melted, continuously stir the butter on the heat (scraping the bottom of the pan) as it foams and turns golden brown (3-4 mins). Continue stirring as the milk solids at the bottom of the pan start to brown after about 5 mins (they look like little specs) and the liquid turns amber in color. Then, pour into a bowl and refrigerate for 30 minutes until solidified.
- Then, place solid brown butter, cream cheese, and sugar in a large bowl. With an electric mixer, beat on high for 4-5 minutes, or until combined and fluffy. Then, mix in vanilla and salt until combined.
- Frost the oatmeal cake with the buttercream, then enjoy!