Tuesday, 23 September 2014

Banana Oatmeal Breakfast slice

Looking for healthy breakfast options ? Try these 'no sugar' oatmeal and banana breakfast slices, sweetened with dates and loaded with walnuts. This cake is super moist, little dense and tastes much better than regular banana bread. It is mildly sweet and pairs perfectly with a cup of hot coffee. If you like the cake sweeter, add 1/4 to 1/2 Cup Sugar according to your taste.


  • 3 Ripe Bananas mashed
  • 1 Cup Milk
  • 1 Cup Buttermilk ( To make buttermilk , add 1 teaspoon of distilled white vinegar to 1 cup of milk and set aside for 10 minutes until the milk curdles )
  • 1/2 Cup Vegetable Oil
  • 300 Grams Dates chopped super fine
  • 2 Cups Quick cooking Instant Oats
  • 1/2 Cup All purpose Flour
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Cinnamon Powder
  • a big pinch of Nutmeg Powder
  • a big pinch of salt
  • 1/2 Cup walnuts


1.  Preheat the oven to 180C / 350 F. Grease a loaf pan and line it with parchment paper
2. In a small bowl, add all purpose flour, baking powder, baking soda, salt, cinnamon powder, nutmeg powder and mix. Set aside
3. In a large microwave safe bowl, add mashed bananas, 1 cup of milk, oil and pitted finely chopped dates and mix everything with a spoon or spatula. For a sweeter version of cake, add 1/4 cup to 1/2 cups of powdered granulated white sugar to the mixture and mix well
4. Microwave the mixture on high for 3 minutes
5. After 3 minutes of microwaving, the dates will become soft and gets well blended with milk
6. Now add instant oats to the milk-dates mixture and give it a nice stir and microwave on high for 2 minutes
7. Time to combine wet ingredients with dry. Fold in dry ingredients in 3 batches into the wet oats mixture alternating with buttermilk. Do not whisk or mix the ingredient, your baked slices will be dense if you whisk/ mix. So fold in gently such that there are no lumps
8. Pour the mixture into the greased loaf pan and bake at 180C for 50 minutes until a skewer inserted comes out clean
9. Let the cake cool down for 10 minutes in the pan
10. Then invert the cake on a wire rack and cool completely. This cake is super moist , do not try to slice when the cake is still hot, it will break
11. Slice the cake and wrap it in cling wrap and store in it air tight container
12. Serve it with a cup of hot coffee for breakfast. No added sugar and no butter, breakfast can't get better than this

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