Ingredients
Scale
- Canola oil spray
- ½ cup chocolate chips
- ½ cup walnut pieces
- 1 cup whole wheat flour
- 4 very ripe bananas
- ¾ cup light brown sugar, lightly packed
- 2 eggs
- ¼ cup canola oil
- 1 teaspoon vanilla extract
- ¾ cup rolled oats, uncooked (not instant)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon cinnamon
Instructions
- Preheat oven to 325 degrees, spray a bundt pan with canola oil spray and set aside.
- Toss the chocolate chips and walnuts with 1 tablespoon of the flour in a clean bowl. Set aside, Note: coating the chocolate and walnuts with flour helps prevent them from sinking to the bottom of the baking pan.
- Peel the bananas and place them in the bowl of a standing mixer with the whisk attachment in place.
- You can also mix everything in a large bowl with a whisk or electric hand mixer.
- Beat the bananas on medium speed until the bananas are mashed, 20-30 seconds.
- Add the brown sugar, eggs, canola oil, and vanilla extract to the mixing bowl. Beat on medium speed until well combined, 30-60 seconds.
- Add the flour, oats, baking powder, baking soda, salt, and cinnamon to the wet ingredients. Beat on medium speed until just combined.
- Sprinkle the flour coated chocolate and walnuts over the batter and use a rubber spatula to fold the ingredients together by hand.
- Pour the batter into the prepared bundt pan.
- Bake on the middle rack until the cake is cooked and a toothpick inserted in the center comes out clean with a couple moist crumbs, 35-45 minutes.
- Remove the bundt pan from the oven and place on a cooling rack until cooled, about 1 hour. Flip the cake out of the bundt pan and cut into slices. Serve slightly warm or at room temperature.