These little oat cakes are incredible. They may not look like much, but they're full of peanut butter and banana flavor. They have texture from oats while also being creamy-tasting, thanks to peanut butter chips. The little cakes mix up in minutes and bake in your air fryer in about 15 minutes. You'll need ramekins to make the cakes, or just use mini pie tins. The photos show the cakes made in both, with the pie tin version being a bit flatter and wider--perfect for popping in the toaster later in the week. I especially like the oat cakes alongside fruit and yogurt for breakfast, but the cakes also make a great snack later in the day. Enjoy!
Peanut Butter and Banana Oat Cakes -- Makes 6
1 cup of very ripe mashed banana (about 2 bananas)
1 large egg
2 tablespoons of canola oil
2 tablespoons of peanut butter
1/4 cup of dark brown sugar
1/2 cup of milk
1 1/2 cup of quick oats
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt
1/4 teaspoon of baking soda
1/2 cup of peanut butter chips
In a medium bowl or measure combine the mashed banana, egg, oil, peanut butter, brown sugar, and milk. A large spoon works just fine. Stir in the oats, baking powder, salt, and baking soda until combined. Stir in the peanut butter chips. Spritz 6 ramekins with non-stick cooking spray (or use mini pie tins or a combination). Divide the batter among the ramekins. Put 3-4 filled ramekins in your air fryer basket, put the basket in the air fryer, and cook the oat cakes at 320 degrees for 15-20 minutes or until firm to the touch and deep golden brown. Remove the ramekins from the air fryer basket and let them cool a few minutes before removing the oat cakes. Repeat the cooking process with the remaining batter.
