YES! Sweet bananas and fresh lemon zest give this simple flourless oat cake a cozy flavor with a bright citrus twist. Dense, soft, and naturally wholesome, it makes for an ideal healthy breakfast or an afternoon coffee-break treat.
Why You’ll Love This Recipe
100% Flourless & Gluten-Free: Relies on heart-healthy rolled oats instead of refined flour for a dense, cake-like texture.
Naturally Sweetened: Gets its sweet flavor primarily from ripe, mashed bananas.
Bright Citrus Twist: Fresh lemon zest cuts through the sweetness to add a refreshing flavor burst.
Essential Kitchen Equipment
Mixing Bowl & Fork: For mashing the bananas and combining wet ingredients.
Blender or Food Processor (Optional): If you prefer a smoother, finer cake crumb instead of textured oats.
6-Inch or 8-Inch Cake Pan: Line with parchment paper for easy removal.
Ingredients
Core Ingredients:
2 Ripe bananas (plus extra slices for topping if desired)
1 cup Rolled oats (such as Quaker Old Fashioned Oats)
1/2 cup Plain yogurt (or Greek yogurt for extra protein)
1 large Egg
1 tsp Fresh lemon zest (to taste)
Optional Leavening & Seasoning (Recommended):
1 tsp Baking powder
1/2 tsp Vanilla extract
Pinch Salt
Step-by-Step Instructions
1. Prep Oven & Pan: Preheat your oven to 350°F (175°C). Line a 6-inch or 8-inch round baking pan with parchment paper or grease it lightly.
2. Mash the Bananas: In a large mixing bowl, mash the ripe bananas thoroughly with a fork until smooth.
3. Combine Wet Ingredients: Whisk in the egg, plain yogurt, lemon zest, and vanilla extract until well combined.
4. Add Oats: Stir in the rolled oats (and optional baking powder and pinch of salt) until fully integrated. Let the batter sit for 5 minutes so the oats absorb some moisture.
5. Transfer & Top: Pour the batter into your prepared baking pan. Top with a few sliced banana rounds if desired.
6. Bake to Golden: Bake at 350°F (175°C) for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Cool & Slice: Allow the cake to cool in the pan for 10 minutes before slicing into wedges and serving.
Chef’s Tips
Use Extra-Spotty Bananas: The riper and more spotty your bananas are, the sweeter and more moist your cake will turn out.
Blended Version: For a lighter, more classic cake texture, pulse the oats in a blender into oat flour before mixing with the other ingredients!
Nutritional Breakdown (Per Slice / Yields 6 Slices)
Servings: 6 slices
Calories: ~115 kcal
Protein: 5g
Net Carbs: 19g
Fat: 2.5g
Frequently Asked Questions (FAQ)
How should I store leftover banana oat cake?
Keep leftovers in an airtight container in the refrigerator for up to 4 days. You can enjoy it cold or warm it in the microwave for 15 seconds!