Happy Monday, everyone! I hope you all had a good weekend. Mine was pretty great, filled with delicious food and relaxing fun with friends and family. It started early for me – since I had my last final exam on Wednesday, I was able to take the train out to Connecticut early and beat the Friday evening rush. Metro North is okay as far as public transit goes (comfier than the subway, at least; I can’t pass judgment on any other metro area systems since it’s the only one I really know!) Normally a train is just something to take out of Grand Central, but if it’s daylight I sometimes leave from the Harlem station since it’s also convenient from the Upper East Side. That morning, it was sunny and bright, and you could see all the way to the new tower on Park Avenue that’s taken shape over the past several months.
I had picked up a bottle of wine and a card for my mom for Mother’s Day, and my dad got her flowers. If you’re ever in Yorkville, this store is great!
On Sunday, we dined with my grandparents and cousins in Connecticut. My family doesn’t really like snapping photos during a meal, so I didn’t get any pictures of the celebratory spread at the club – it was a barbecue, lots of fruits and veggie platters and charcuterie, and an amazing-looking dessert table (I had ice cream and fruit as usual). I did, however, use the morning of the occasion to try out a new twist on my oatmeal cake recipe.
I love my apples and berries, but my mom’s favorite fruit is bananas. She’s eaten a bunch of my banana muffins already and I wanted to make something special. I set out to make a banana bread oatmeal cake, and wound up with a delicious result. Go ahead and see for yourself – this scrumptious breakfast cake is perfect to whip up for any special someone in your life. Or, as Donna and Tom would say, to treat yo’self!
- 1/2 cup gluten free oats
- 1 1/2 Tbsp gluten free sorghum flour
- 1/3 cup mashed banana
- 1/4 cup milk of choice
- 1 Tbsp maple syrup
- 1 tsp cinnamon
- 1/2 tsp brown sugar
- 1/4 tsp salt
- For topping: additional sliced banana and maple syrup
- For ramekin: 1 tsp butter (can substitute olive oil or cooking spray)
- Preheat oven to 400 degrees Fahrenheit.
- Slice and mash 1/2 a large banana (should yield about 1/3 cup mashed banana).
- Combine all dry ingredients in a small bowl, then add in wet ingredients and mix well.
- Melt butter or other oil in 1-cup (8 ounce) ramekin to coat inner surface.
- Bake at 400 degrees Fahrenheit for 20 minutes, then set oven to high broil for an additional 5 minutes.
- Use a knife to carefully pry the edges of the cake from the ramekin (easy as long as it was greased well!) and flip upside down into a dish.
- Top with additional sliced banana and maple syrup if desired. Enjoy!
[Tweet “Whip up a warming Banana Bread Oatmeal Cake for a deliciously gluten free way to start your day!”]
What did you make your mom for Mother’s Day?
Favorite way to use bananas in baking?
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