A soft, moist banana snack cake made with Greek yogurt, oat flour, vanilla, and cinnamon, finished with a creamy melted peanut butter drizzle.

Scale

2 ripe bananas, mashed

1/2 cup Greek yogurt

1/4 cup honey or maple syrup

1 egg

1 teaspoon vanilla extract

1 cup oat flour

1 teaspoon cinnamon

1/2 teaspoon baking powder

Pinch of salt

2 tablespoons melted peanut butter

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1. Preheat oven to 350°F (175°C) and prepare an 8×8-inch baking pan.

2. Whisk together mashed bananas, Greek yogurt, honey, egg, and vanilla.

3. Mix in oat flour, cinnamon, baking powder, and salt until combined.

4. Pour batter into the prepared pan.

5. Bake for 22–28 minutes until a toothpick comes out clean.

6. Cool the cake completely.

7. Drizzle with melted peanut butter before slicing and serving.

Use ripe bananas for the sweetest flavor.

Warm the peanut butter slightly before drizzling.

Store refrigerated for up to 5 days or freeze individual slices.