Description
This wholesome flourless oatmeal banana cake is moist, dense, and naturally sweetened with ripe bananas. Perfect for breakfast, snack, or a gluten-free dessert.
Ingredients
2 cups old-fashioned rolled oats
3 medium ripe bananas, mashed
2 large eggs
⅓ cup sugar or honey
½ cup Greek yogurt
1 ½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
Pinch of salt
1 tsp vanilla extract
Optional: ½ cup nuts or chocolate chips
Instructions
1. Preheat oven to 350°F (175°C) and line an 8×8 pan with parchment.
2. Grind oats into flour using a food processor.
3. Mash bananas and mix with eggs, yogurt, sugar, and vanilla.
4. Stir in oat flour, baking powder, baking soda, cinnamon, and salt.
5. Fold in nuts or chocolate chips if using.
6. Pour into pan and bake 30–35 minutes until golden brown.
7. Cool completely before slicing and serving.
Notes
Use very ripe bananas for maximum sweetness.
Cool fully before slicing to keep shape.
Freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 11g
- Sodium: 90mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg