Moist, naturally sweetened, and tender, this Flourless Banana Greek Yogurt Cake uses blended oat flour and protein-rich Greek yogurt to create a melt-in-your-mouth crumb. It’s an easy, guilt-free treat for breakfast or afternoon tea!
Why You’ll Love This Recipe
Flourless & Refined Sugar-Free: Made with blended oats and naturally sweetened with ripe bananas and honey.
Ultra-Moist Texture: Greek yogurt locks in moisture, giving the loaf a velvety, rich crumb without heavy butter.
Simple One-Bowl Prep: Whisk, pour, and bake in under 10 minutes of active prep.
Essential Kitchen Equipment
8×4-inch Loaf Pan: For baking the cake evenly into sliceable slices.
High-Speed Blender or Food Processor: To pulse rolled oats into fine oat flour.
Ingredients
3 Ripe bananas, thoroughly mashed
2 large Eggs
1 cup (240g) Plain Greek yogurt (full-fat or non-fat)
1/4 cup Honey or pure maple syrup
1 tsp Vanilla extract
1/2 cup (45g) Rolled oats, blended into fine oat flour
1 tsp Baking soda
1/2 tsp Ground cinnamon
1/4 tsp Salt
1/4 cup Chopped walnuts (optional, for crunch)
Butter or oil (for greasing the pan)
Step-by-Step Instructions
1. Prep Oven & Pan: Preheat your oven to 350°F (175°C). Grease an 8×4-inch loaf pan with butter or oil, or line it with parchment paper for easy removal.
2. Blend Oat Flour: Pulse 1/2 cup of rolled oats in a blender or food processor for 20 to 30 seconds until a fine flour forms.
3. Mix Wet Ingredients: In a large bowl, whisk together the mashed bananas, eggs, Greek yogurt, honey, and vanilla extract until smooth and creamy.
4. Combine Dry Ingredients: Stir in the homemade oat flour, baking soda, ground cinnamon, and salt. Gently fold until just combined—do not overmix. (Fold in chopped walnuts now if using).
5. Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool & Slice: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Chef’s Tips
Use Very Ripe Bananas: The spotty and browner the bananas, the sweeter and more fragrant your cake will be naturally!
Parchment Paper Sling: Line the pan with parchment paper hanging over the long sides to lift the entire cake out cleanly without tearing.
Nutritional Breakdown (Per Serving / 8 Yield)
Servings: 8 slices
Calories: ~145 kcal
Protein: 6g
Net Carbs: 22g
Fat: 3.5g
Frequently Asked Questions (FAQ)
How should I store leftover banana cake?
Store leftovers in an airtight container in the refrigerator for up to 5 days. You can enjoy slices cold or warm them for 10 seconds in the microwave!