(Almost) Low Fat Chocolate and Banana Oat Cake

This is one of those recipes that has the potential to be a healthier cake option...

...but it really isn't! I guess the only 'bad' things in it are sugar and flour so at least it's butter free. It does not mean however, that this particular cake supports my previous thoughts that slightly-healthy-cakes = disaster. In fact, it's pretty much the opposite - this cake is YUMMY! I've actually made this cake twice over the last couple of weeks - because it went a bit wrong the first time.

It wasn't a complete disaster - it was the oven's fault. I was back home and decided to make it for my dad's birthday, but I forgot that my parents' oven is fan-assisted so forgot to reduce the temperature. Cue a burnt cake top. And only a little burnt inside.

Funnily enough, the second time I made the cake, it wasn't taste as moist. I don't know if this has anything to do with the fact that I decided to use a massive round cake tin, instead of the loaf sized one that the recipe calls for. Does spread-out cake mixture equal more dryness? Who knows. I just wanted to make it in a round tin so that I could arrange the banana slices on top in a way to make sure that each cake slice had one. That's only fair isn't it?

So er, take your chances with the cake tin you use for this. I used a 9" one, which was clearly too big anyway but that's the only round one I have at the moment. So this would probably work alright for a 7 or 8 inch round tin. But you're probably safest just using a loaf tin.

(Almost) Low Fat Chocolate and Banana Oat Cake

For an 8" sandwich tin:

1) Whisk the egg with the oil and sugar. Mix in 2 of the bananas.

2) Sift in the plain flour and fold in the oats, chocolate, cinnamon, baking soda and bicarbonate of soda.

3) Pour into a greased tin and scatter more oats on top, followed by the remaining sliced banana.

4) Bake at 180 degrees C for about 40-50 minutes.

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