Wired Monkey Oat Flour Muffin-Cake

Really, could anything be better than a cake made of peanut butter? What if that cake also contained sweet banana, gooey chocolate, and a jolt of espresso?? And what if that cake contained flour made from oats, was sweetened only with honey, and got its fat from nuts? Yes! Now we're talking.

Oh wait... and also, it's made just by blasting everything in the blender and pouring it into a pan? Life is good.

I call this a "muffin-cake" because it's sort of a cross between the two. The batter is more like a muffin, but I bake it in a pan so that it feels more like a cake. It is rich and moist, hearty and incredibly satisfying. The ingredients are wholesome enough to justify having it for breakfast, but it also makes for a heavenly dessert.

In terms of flavors, peanut butter and banana must be one of the most-loved, nostalgic pairings out there. I've also hit it with a jolt of espresso, a combination inspired by my all-time favorite frozen coffee drink at my all-time favorite coffee shop: the "Wired Monkey" frozen coffee at Java Kai on Kaua'i, Hawai'i. The combination of the banana and coffee is such a nice balance between sweet and strong.

This cake is like your favorite childhood snack, on speed.

We seriously can't stop making this. I've made it almost weekly since developing the recipe, and I have a feeling that the pattern will continue. It just feels so darn indulgent, and yet is loaded with whole grains, fiber, fruit, protein, and healthy fats.

We like it most with a big drizzle of warm chocolate-Kahlua sauce on top. But in the name of scientific research, we also experimented with a drizzle of peanut butter sauce. And regular chocolate sauce. And chocolate peanut butter sauce. Answer: all are divine. But this cake works equally well on the go, since it holds its shape nicely, so it would make for a great breakfast on the run or a treat to pack for lunch.

So make this cake, fuel up with all that protein, feel sinfully indulgent, and use the espresso boost to become a Wired Monkey in all your endeavors.

Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Looking for another fun and tasty banana treat? Check out my Banana Bread Granola! It uses banana to replace almost all of the sugar and fat. It's crunchy, addictive, and has all the classic banana bread flavors. 

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)
  • 1 large, very ripe banana
  • 2 eggs
  • 0.5 c milk of choice. I like to bake with unsweetened soy milk because of its richness.
  • 5 tbsp peanut butter. I use chunky, but either would be fine.
  • 4 tbsp honey
  • 1 tbsp Kahlua. Another coffee liqueur would work too. If you prefer not to use alcohol, you could try a smaller amount (1 tsp?) of coffee or vanilla extract.
  • 2.25 c. old-fashioned rolled oats
  • 1 tbsp espresso powder. This is made by King Arthur Flour and can be found in well-stocked cooking stores or ordered online from their website. It's one of my most beloved baking ingredients, and I highly recommend getting some and putting it in everything you bake. If you can't find it, instant coffee will also work, although the flavor won't be as strong so you might want to add more.
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 c banana chips. I prefer unsweetened.
  • 0.5 c chocolate chips. I used dark chocolate, but anything would work.
Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. Preheat the oven to 350 and oil an 8x8 baking pan with your oil of choice; I use a bit of melted coconut oil.
  2. Measure the wet ingredients into a blender; putting the wet ingredients in first prevents the dry ingredients from clumping below the blades.
  3. Then, measure in the dry ingredients EXCEPT for the banana chips and chocolate. 
  4. Blend everything until you have a smooth, thick batter. If you have a high-power blender, this should only take a minute.
  5.  Set aside 9 of the prettiest banana chips to garnish with. Then, add the banana chips to the batter and pulse the blender a few times to break them into bite-sized pieces.
  6. Add the chocolate chips to the batter and pulse a few more times. You can control how big you want these pieces to be; I prefer the chocolate to be broken up a little bit so that I get chocolate in every bite.
  7. Pour the mixture into the oiled baking dish. Use a spatula to scrape it all out of the blender, and to spread it into an even layer.
  8. Garnish with your 9 leftover banana chips. See the photos above; envision cutting the cake into 9 pieces, and putting a banana chip in the center of each piece.
  9. Bake 25-30 minutes until a cake tester just barely comes out clean. No need to let it cool; eat it while it's warm and gooey! (The only reason to cool is if you want to remove the whole cake from the pan, as shown above, in which case some parchment paper lining the pan will be your best friend).


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