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.
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.
Quickly pulse in the raspberries.
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.
[recipe title =”Banana Raspberry Oat Cake (Made from GF sugar cookie mix)” servings=”16 bars” Time=”27-30 minutes”]
- 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
- Preheat oven to 350 degrees.
- 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.
- Next, add in the GF sugar cookie mix, 1 tsp cinnamon, and 1/4 cup oats. Mix just until combined.
- 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.)
- Pour the batter into a well greased 9×13 cake pan.
- 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.
- Drop little bits of the topping all over the batter. Use the back of a spoon to gently spread it across the top.
- Bake for 27-30 minutes.
Let cool and cut into squares.