This unique banana oat angel food cake was submitted to us as a reader favorite. It has added moisture from bananas and bits of oats to add texture. I later discovered that this recipe is modified from Genius Kitchen.
The easiest way to garnish this cake is to dust it with powdered sugar. Simply add powdered sugar to a fine mesh sieve, and tap the sieve as you hold it over the cake. A small sieve works best for this.
Special Diet Notes: Banana Oat Angel Food Cake
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.
- 1½ cups egg whites
- 2 cups powdered sugar, plus additional for garnish
- 1 cup cake flour
- ¼ cup rolled oats
- ¾ teaspoon ground cinnamon
- ½ teaspoon cream of tartar
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 3 ripe bananas, mashed
- 1 teaspoon vanilla extract
- Preheat your oven to 325 F and grease a 9 or 10 inch round cake pan or tube pan.
- Beat egg whites until stiff peaks form, but do not overbeat. They should still be glossy, not dry.
- In a large bowl, whisk together the 2 cups sugar, flour, oats, cinnamon, cream of tartar, baking powder, and salt.
- Add the banana and vanilla to the egg whites, and gently fold to combine. Gently fold in the flour mixture.
- Scrape the batter into your prepared pan and even it out.
- Bake for 1 hour, or until a toothpick inserted in the center of the cake comes out clean.
- Let cool for 5 minutes, then loosen the sides and carefully invert the cake onto a serving plate. Once cool, dust with powdered sugar.