This unique banana oat angel food cake was submitted to us as a reader favorite. She adapted it from a recipe on Food.com and enjoyed it as her yearly birthday cake. We originally shared this recipe in 2006, but have since updated the post and edited the recipe just a touch.
Banana Angel Food Cake that’s Whipped Up with a Touch of Oats
This cake has added moisture from bananas and oats or oat flour for a unique texture. It’s more dense than traditional angel food cake, but has more lift than your average banana cake or bread thanks to the whipped egg whites. If you confuse eggs with dairy, you’re not alone. See this post: Are Eggs Dairy?
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, quick oats, or oat flour
- ¾ teaspoon ground cinnamon
- ½ teaspoon cream of tartar
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 ripe bananas, mashed (about 1 to 1¼ cups 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 soda, 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, if desired.