oatmeal banana cake

The eating of bananas goes in cycles around here. Sometimes, we run out a day or two after we buy them and other times, they are getting brown and mushy and no one wants to go near them. Not even the little monkeys preschoolers that seem to climb my furniture like they were trees.

That's when banana breads or cakes come in.

I often make banana bread, in a loaf pan, but this is more of a cake. Easy recipe so if you are in a pinch to make something because you have guests coming. It makes a good "coffee cake" served with your favorite cup of coffee or tea.

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oatmeal banana cake
Makes 18 squares

1 cup margarine, at room temperature
1.5 cups packed brown sugar

2 eggs
2 mashed ripe bananas
1 tbsp vanilla

1 cup white flour
1 cup whole wheat flour
1 cup quick-cooking oats
1 tbsp baking powder
1 tsp salt

1/2 cups semi-sweet chocolate chips

Preheat oven to 350F (180C). Generously butter a 9x13-inch (3-L) baking dish. In a bowl, stir flour with oats, baking powder and salt.

Beat margarine with sugar until fluffy. Add eggs, one at a time, beating well between additions. Beat in bananas and vanilla.

In another bowl, stir flours with oats, baking powder and salt. Stir into wet mixture. Add chocolate chips.

Turn into prepared pan and smooth top. Bake at 350F for 25-30 minutes. Cool in pan on a wire rack. Slice into squares.

Adapted from: Oatmeal-banana snacking cake, Chatelaine