A moist cake bursting with banana flavor, this Banana Oatmeal Cake Recipe is gluten-free and lower in sugar. The batter is whipped up in one simple step in the blender!
Preheat the oven to 350 degrees Fahrenheit. Spray two 8” round cake pans with coconut oil spray or grease with coconut oil or butter.
Add the coconut butter, eggs, vanilla, almond milk, bananas, sugar, salt, cinnamon, baking soda, and 3 ¾ cups oat to the blender in the order listed. Top the blender with the blender lid and run the blender on medium speed for about 1 minute, tamping down the blender as you go, or until the batter is smooth and creamy and the oats are blended in.
Fold the additional 1 ⅛ cups oats into the batter (you can do this directly in the blender) with a rubber scraper or spatula until the oats are evenly distributed throughout the batter.
Divide the batter between the two cake pans and bake for 33-36 minutes, or until the cakes are cooked through and a toothpick inserted into the center of the cake comes out clean.
Let the cakes cool completely on a wire rack. Turn the cakes out of the pan and slice the dome off the top of one of the cakes so it’s leveled off and flat on top.
Make the frosting: In the bowl of a stand mixer fitted with a whisk attachment, cream together the butter and cream cheese until they are light and fluffy, or about 30-45 seconds..
Scrape down the sides of the bowl. Add the vanilla extract and powdered sugar and whisk, starting on a slow speed and building up, for 30 seconds - 1 minute, or until the frosting is thick and fluffy and holds its shape on the end of the whisk attachment. Scrape down the sides of the bowl and whisk for 10-15 seconds more.
Transfer the frosting into a frosting bowl.
Frost the cake: Spread 1-2 tablespoons of frosting on your cake stand or base. Place the cake that you leveled off on top of the frosting.
Spread about ¾ cup of icing on top of the leveled cake, out to about ½” from the sides of the cake. Don’t worry if any of the crumbs are in the frosting.
Evenly place the second cake on top of the base cake. Lightly coat the top and sides of the 2-tiered cake with a thin coating of icing (this is called the “crumb coating”). Don’t worry if any of the crumbs get in the frosting.
Move the cake to the refrigerator and let chill for 15-25 minutes. This will help the crumb coating set.
Remove the cake from the fridge. Spread the remaining of the frosting on the sides and top of the cake. Pipe a pattern on if you’d like, smooth out the sides, or leave it natural (like I did).
Serve immediately or let the cake chill for 1-2 hours before serving. Enjoy!
Notes
1. Leftover cake last covered in the refrigerator for 4-5 days. 2. The cake can be frozen in a freezer-safe container for up to 2 months as well. 3. 4 large eggs can be used in place of the 3 jumbo eggs.