banana and oat cake recipe

Written ByJenny Smyth Posted on
banana and oat cake recipe
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The Best banana and oat cake recipe

I’ve been making this banana and oat cake recipe for years, and it’s always a hit with my family. The combination of moist banana flavor and the comforting warmth of oatmeal is a perfect blend that never fails to impress.

I love that it’s a relatively simple recipe to make, but it still feels special enough to be served at a family gathering or as a weekend treat. One of the best things about this recipe is how adaptable it is – you can easily add in nuts or chocolate chips if you want to mix things up.

The end result is always a deliciously flavorful cake that’s both healthy and satisfying. My kids love helping me mix the batter, and they’re always excited to get their hands on a warm slice straight from the oven.

The aroma of baking banana and oats fills our house, making it feel cozy and inviting. Whether we’re having a quiet night in or hosting a party, this banana and oat cake recipe is always a good idea.

Over time, I’ve tweaked the recipe to suit our tastes, but the core ingredients have remained the same – ripe bananas, rolled oats, eggs, sugar, flour, and spices. It’s amazing how something so simple can bring so much joy to our family meals.

I’ve tried many different variations over the years, but this basic recipe remains my go-to for its reliability and deliciousness.

Moist Banana Oat Cake

Moist Banana Oat Cake

4.7 from 1823 votes

A delightful and healthy banana and oat cake recipe, perfect for a quick breakfast or snack. This recipe combines the natural sweetness of ripe bananas with the hearty texture of oats, resulting in a moist and flavorful cake.

Prep Time10 mins
Cook Time35 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

Wet Ingredients

3 ripe bananas
1/4 cup vegetable oil
1/4 cup honey
1 tsp vanilla extract

Dry Ingredients

1 1/2 cups rolled oats
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease a muffin tin with non-stick spray or oil.
3In a large mixing bowl, mash the ripe bananas until smooth.
4Add vegetable oil, honey, and vanilla extract to the mashed bananas.
5Mix well until all ingredients are fully incorporated.
6In a separate bowl, combine rolled oats, flour, baking powder, baking soda, salt, and cinnamon.
7Stir until well mixed.
8Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
9Be careful not to overmix.
10Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
11Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
12The tops should be golden brown.
13Remove from the oven and let the muffins cool in the tin for 5 minutes.
14Then, transfer them to a wire rack to cool completely.

🔧Equipment

Mixing bowl
Muffin tin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 7g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 150mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 18g🥩Protein: 4g

📝Notes

Tips: For a healthier option, you can add a handful of chopped nuts or dried fruits to the batter before baking.

Watch Video Of How Moist Banana Oat Cake Works

This banana and oat cake recipe is perfect for any occasion – whether you’re looking for a comforting breakfast treat or an impressive dessert for your next dinner party.

It’s also incredibly versatile – feel free to experiment with different mix-ins or add-ins to create unique flavor combinations that suit your tastes.

One of my favorite things about this recipe is how well it stores – wrapped tightly in plastic wrap or aluminum foil, it’ll keep for up to 3 days at room temperature or up to 5 days when refrigerated.

❓ Frequently Asked Questions About Moist Banana Oat Cake

Q: Can I use frozen bananas for this recipe?

A: While fresh bananas are ideal for this recipe, you can use frozen bananas as a substitute in a pinch. Just be sure to thaw them first before mixing them into the batter.

Q: Can I make this cake in advance?

A: Yes, you can make this cake ahead of time by preparing the batter up to 24 hours in advance. Simply store it in an airtight container in the fridge until you’re ready to bake it.

Q: How do I prevent my oat cake from becoming too dense?

A: To avoid a dense cake, make sure to not overmix the batter after adding in the oats. Also, ensure that your oats are not old or stale – fresh oats will yield a lighter texture.

Q: Can I add other ingredients like nuts or chocolate chips?

A: Absolutely! Feel free to customize this recipe with your favorite mix-ins – just be mindful of their impact on the overall texture and flavor.

Q: What if I don’t have ripe bananas on hand?

A: If you don’t have ripe bananas available, you can speed up their ripening process by placing them in a paper bag with an apple or banana peel – they’ll be ready to use within 24 hours.

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