Oat and Banana Bundt Cake


I have a confession to make. Recently, I had an accident with a razor blade that landed me in A&E for 3 hours and with 6 stitches in my finger. It’s achey, and so painful, so I felt like I needed to bake to make myself feel better about the circumstances I am now under.

I have never made anything that’s gluten free (yeah, that’s right, it’s gluten-free!) and so this recipe was a total experiment. Instead of using regular all-purpose flour, I ground up old-fashioned porridge oats (in my dad’s gorgeous new spice grinder) into a fine powder to add to the batter. This “oat flour” gives the cake a b-e-a-utiful light texture as well as an unbelievable and unique flavour.

A lot of people don’t like banana in baked goods (which I don’t fully understand), but the banana in this recipe, I believe, is essential. The oat flour makes the cake more dry than if you were to use normal flour, and so the fudgy, lovelyness of the banana’s is what makes the cake gorgeously moist. The oat flavour isn’t over-powering at all, it is incredibly subtle, but it gives the cake a scrumptious je ne sais quoi?

I am not a fan of letting machines do my baking for me, and usually I’m one of those “if you didn’t use your hands, it isn’t worth jack” people. But, considering the damage done to my poor index, my TEFAL Kitchen Machine was the perfect aid.

Okay, here’s the recipe:

  • 150g unsalted butter
  • 150g light brown muscovado sugar
  • 150g caster sugar
  • 3 free-range eggs
  • 1 tsp vanilla extract
  • 200g oat flour (made by grinding the oats in a spice grinder)
  • 2 tsps gluten-free baking powder
  • 2 medium ripe bananas

Start by preheating your oven to gas mark 5/190/375. Grease a bundt tin (I used a silicon round one) and set it aside for later usage.

Place your butter into a saucepan and set over a medium heat until it’s all melted. In a large bowl, combine your two sugars and add the melted butter. Beat the two together until well combined. Add your 3 eggs and the vanilla extract; beat again until all is combined. Using a fork, smash up your banana’s (this is a good stress/anger buster) until you’re left with a sloppy mess in a bowl that looks soooooo appetising (it doesn’t, but it tastes good). Add the messy banana to the batter and stir in.

Sift in (it’s tedious, but the lumps in the oat flour will be a nuisance to incorporate, so it’s best) the oat flour and the baking powder then fold everything together. Transfer your batter into your tin and place in the centre of the oven to bake for 35 minutes or until a toothpick inserted into the centre if the cake comes out clean (bar a few wet crumbs).



Leave your cake to cool for a little bit then ease it out onto a wire rack to cool completely… or you can eat it straight away… I did.



Cookie, Peanut Butter and Brownie Layer Cake


As you’ve probably gathered from the title of this post, this cake is incredibly indulgent. But believe me, once you taste how good this is, you won’t even regret eating half the cake by yourself. I certainly didn’t.

I originally made this cake whilst I was staying in Spain with my friend over the summer. The people we were staying with were so kind and it happened to be one of the women we were staying with’s birthday, so (naturally) I decided to make her a birthday cake, because I’m an incredibly genuine and kind human being I wanted an excuse to make a cake.

This cake is unbelievable. Seriously, it is. The cookie layer is ever so slightly underdone, making it all chewy and squishly delicious whilst the brownie layer is perfectly fudgy and rich; the peanut butter is there to harmonize with the flavours of both layers and just give that extra “omg, this cake is ridiculous” factor. Obviously, if you’re not a fan of peanut butter (though I don’t see why you wouldn’t be?!) you can fill it with whatever pleases you (nutella would be amazing too).

With this cake, I’d advise you to let it chill in the fridge over night before you eat it (that’s not what you want to hear) just because the flavours can really stand on their own if it’s cool. We ate it when it was warm, and it was an absolute mess on a plate. Then again, I might be biased. This holiday was disgustingly hot and so the hot gooey cake was just an inconvenience at the time.

But the holiday did have a few perks. Like this ridiculously HUGE watermelon I found


I was so tanned… I miss summer…

I digress. Before I start going on about abnormally large fruit and begin to bore you with the tales of my glorious Spanish holiday, here’s the recipe:

For the cookie layer:

  • 200g unsalted butter
  • 400g self raising flour
  • 150g light brown muscovado sugar
  • 150g caster sugar
  • 1 egg plus 1 egg yolk
  • 1 1/2 teaspoons of vanilla extract
  • A good pinch of salt
  • 2 tablespoons of almond milk (you can use ordinary milk, I just like the sweetness of the almond stuff)
  • 300g crunchy or soft peanut butter

For the Brownie layer (the same recipe I used for my first post, except for the vanilla and self raising flour I used in this recipe):

  • 3 free range eggs plus 2 egg yolks
  • 100g light brown sugar
  • 65g golden caster sugar
  • 165g unsalted butter
  • 200g good quality dark chocolate
  • 3 (very heaped) tablespoons self raising flour
  • 1 (heaped) tablespoon cocoa powder
  • 100g Aero Mint Chocolate
  • A good pinch of salt
  • 1 teaspoon of vanilla extract

Preheat your oven to gas mark 5/190°C/375°F. Grease and line a large cake tin (at least a 10 or 11 inch) with grease-proof/parchment paper and set aside for later.

Firstly start with the cookie layer, as that’s what the base of the cake will be. Place your butter in a sauce pan and melt the butter on a medium heat. In a bowl, combine the two sugars then add the melted butter. Beat the butter and sugar together with a whisk until they’re combined. Crack in your egg and throw in your egg yolk aswell. Whisk again until the mixture is well combined and glossy. Add your flour to the mixture and mix together until it looks beautifully cookie-dough-like (yes, I used a whisk. Yes, this was a mistake. It all grouped together in the centre of my whisk and didn’t mix properly. Don’t judge me. Just learn from my mistakes, okay?)

20130410_224556 20130410_225003 20130410_225336

You can use chocolate chips for the cookie dough (milk, dark or white, whichever you prefer) but personally, I’m a sucker for Cadbury’s Dairy Milk, which is exactly why I pawned the incredibly tedious job of chopping up all of the chocolate off to my father. Chop up your chocolate into small chunks and add to the cookie dough mixture.

20130410_225952 20130410_230025

Shove this cookie dough into the fridge whilst you work on your brownie layer. The method for the brownie layer is exactly the same as the method in my first post Mint Chocolate Chunk Fudgy Brownies (except with vanilla extract, not peppermint and self raising flour instead of just plain).

Place the cookie dough into your big cake tin (you need a large surface area so the cake will cook evenly) and spread evenly until you get a level-ish surface. Then evenly spread over that peanutty goodness…


Add your brownie mixture on top of the cookie dough and peanut butter and spread evenly. Place the cake into the centre of your oven and bake for 50-55 minutes.

Okay, real talk, this cake is a monster. You are going to want to watch it like a hawk. You may think it looks done, but you could be mistaken. Do not take it out of the oven unless a toothpick inserted into the centre of the cake comes out completely clean. Failure to do this will result in a disaster. Trust me on this. It will be seriously under-cooked and the cake will fall apart. When the cake is done, take it out of the oven and leave it in the cake tin to cool at room temperature for 2-3 hours. Then put the cake in the fridge and leave it there over night. I know it’s not ideal, but it’s necessary.

After you’ve cried yourself to sleep about how you won’t be able to eat this beauty until the next day, and had nightmares about never being able to ever eat the cake, you can finally take it out of the fridge and cut it up to enjoy.


Ben and Jerry’s Phish Food Ice Cream Cake

I’ll admit, I did not think this would work when I started. I was apprehensive about the end results and I’d accepted failure before I’d even weighed out the flour. But I was interested, and so I thought I’d give it a go. This recipe is nuts, and it will feel unnatural to bake, but trust me, it is sooo worth making.

The cake itself is spongy, light and low in sugar. The idea of this cake is that it uses only two ingredients: ice cream and flour. That’s it. Crazy, right?! But it does actually make sense.

Ice cream is mainly made out of cream and sugar, therefore the sugar and the fat in it compensate for the butter and cane sugar that will be absent from the batter. I did some research before making the cake, looking into which ice creams had the highest sugar content and it turned out that Ben and Jerry’s Phish Food fit the bill perfectly, and so off I went to the supermarket to buy myself a tub of the stuff. You don’t have to use this particular ice cream if you don’t want to, use any ice cream you like as long as the sugar content is reasonable (nobody wants to eat a bland cake). But I can’t stress enough that you can not use fat free ice cream. You’ll need that fat to get an actual cake out of this recipe.


This cake is incredibly subtle in terms of sweetness, so I’d advise you to dust them with icing sugar generously just to give it some oomph. But you could always top it with butter-cream if you’re feeling fancy. Butter-cream makes everything taste better…

Okay, so here’s the recipe:

  • 1 x 500ml tub of Ben and Jerry’s Phish Food Ice Cream
  • 175g self raising flour

Firstly start of by preheating your oven to gas mark 5/190°C/375°F. Grease a rectangular baking tray (but you can use an ordinary cake tin or even a muffin tin) and line with baking parchment/grease-proof paper.

Sift your flour into a large bowl and set aside. In a different bowl, empty out the entire tub of ice cream and beat ferociously with a wooden spoon or spatula until you’re left with a softened sloppy mess. Add all of the soft ice cream to the flour and mix together until the two ingredients are well combined.

Do not panic, the batter will be very thick, but that just means the cake is going to rise and be beautifully soft when it comes out of the oven. Empty the entire contents of the bowl into your prepared cake tin and smooth it out to the edges whilst doing your best to make it level.


Pop your cake into the centre of the oven and bake for 20-25 minutes (mine took 23 minutes), depending on whether or not your toothpick comes out clean when you insert it into the middle of the cake.


Although it’s painful, allow your cake to cool completely before dusting the top with icing sugar and cutting it up. The icing sugar will melt and make the cake look ugly. You didn’t come this far to produce an ugly cake, so you’ll have to wait for it.

When the cake is cool, dust the top generously with your icing sugar and chop up into equal sizes.

Et voila! A gorgeous cake made entirely out of simple ingredients, what could be easier?! (apart from just eating the ice cream)


Previous Older Entries

Izy Hossack - Top With Cinnamon

Flexitarian & Baking Recipes from Londoner, Izy Hossack

cinnamon freud

trials and therapy of a self taught cook

Sallys Baking Addiction

Addictive Recipes from a Self-Taught Baker

The After School Cake Tin

Crusading to keep the family cake tin full to the brim with healthy and sugary treats for hungry children

Nate Makes Cookies

Baking through the Martha Stewart app

the Goodie Plate

comfort food with health in mind

Chez CateyLou

Always hungry.


Thoughts & Essays on Film