Description
This Flourless Banana Ginger Oat Cake is wholesome, moist, and naturally gluten-free. Made with oats, ripe bananas, and Greek yogurt, it’s a perfect breakfast or snack.
Ingredients
2 cups rolled oats, ground into a flour
2 very ripe bananas, mashed (about 1 cup)
1 cup plain Greek yogurt
2 large eggs
⅓ cup maple syrup or honey
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground ginger
½ teaspoon cinnamon
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C) and line an 8-inch cake pan.
2. Grind rolled oats into a fine flour.
3. Mash bananas in a bowl, then whisk in yogurt, eggs, and sweetener.
4. Fold in oat flour, baking powder, baking soda, ginger, cinnamon, and salt.
5. Pour batter into the pan and bake 30–35 minutes until golden.
6. Cool slightly before slicing and serving.
Notes
Use overripe bananas for the best flavor.
Swap Greek yogurt with coconut yogurt for dairy-free.
Freeze slices individually for a quick snack later.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 165
- Sugar: 10g
- Sodium: 85mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 35mg