Banana Raspberry Oat Cake…Made from GF Sugar Cookie Mix

Banana Raspberry Oat Cake…Made from GF Sugar Cookie Mix

Ok…I know you are probably thinking this sounds weird…Banana Raspberry Oat Cake…made from a sugar cookie mix…what?? The sugar cookie mix is one that I love from Beyond the Grain Gluten Free. I always have lots of their mixes on hand.

I really like making recipes that utilize GF mixes because they make for a few less steps in the baking process when you have a sweet tooth or need to bring a treat somewhere. I like the sugar cookie mix as a base for this cake because it gives is a coffee cake-like texture and flavor. It is not overly sweet so the flavors of the bananas and raspberries can come through.

Start with a Beyond the Grain GF Sugar Cookie Mix.

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Add all of the wet ingredients to the bowl of the mixer. Mix for about 1 minute. Add in the dry ingredients and mix until combined.

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Quickly pulse in the raspberries.

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Pour into a well greased 9×13 pan and make the topping. Spread all over the surface of the batter using the back of a spoon. Bake at 350 for 27-30 minutes.

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[recipe title =”Banana Raspberry Oat Cake (Made from GF sugar cookie mix)” servings=”16 bars” Time=”27-30 minutes”]

Ingredients

  • 1 package Beyond the Grain Gluten Free Sugar Cookie Mix
  • 1 stick butter, melted
  • 1 cup mashed, overripe bananas (2-3 bananas)
  • 1 egg
  • 1/3 cup light oil for batter (I used a canola coconut blend) + 1 tbsp oil for topping
  • 1 tsp vanilla extract
  • 2 tsp cinnamon, separated (1 tsp for batter & 1 tsp for topping)
  • 1/4 cup gluten free rolled oats + 1 tbsp (set aside tbsp for topping)
  • 1 cup fresh raspberries
  • 1 tbsp sugar
  • 1/4 tsp salt

Directions

  1. Preheat oven to 350 degrees.
  2. To the bowl of a mixer add 1 cup mashed bananas, 1 stick of melted, cooled butter, 1 egg, 1/3 cup oil, and 1 tsp vanilla. Using the paddle attachment, beat on medium for about 1 minute.
  3. Next, add in the GF sugar cookie mix,  1 tsp cinnamon, and 1/4 cup oats. Mix just until combined.
  4. Add raspberries and mix just until combined. (This will just take a couple of pulses of the mixture or the berries will become too crushed.)
  5. Pour the batter into a well greased 9×13 cake pan.
  6. For the topping, combine 1 tbsp oil, 1 tbsp sugar, 1 tsp cinnamon, 1 tbsp oats, and 1/4 tsp salt. It will appear thick.
  7. Drop little bits of the topping all over the batter. Use the back of a spoon to gently spread it across the top.
  8. Bake for 27-30 minutes.

[/recipe]

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Let cool and cut into squares.

Enjoy!

Jess



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