Sweet ripe bananas and fragrant fresh lemon zest combine to give this simple flourless oat cake a cozy flavor with a bright citrus twist! Moist, dense, and naturally sweetened, this easy bake is perfect for a clean breakfast slice, wholesome snack, or afternoon coffee break.
Why You’ll Love This Recipe
100% Flourless & Naturally Sweetened: Uses whole-grain rolled oats and sweet ripe bananas with no refined flour or added sugar.
Bright Citrus Twist: Fresh lemon zest cuts through the rich banana flavor for a refreshing, elevated taste profile.
One-Bowl 5-Minute Prep: Whisk and mash everything together in a single bowl before baking into a golden loaf or cake.
Essential Kitchen Equipment
8-inch Round Cake Pan or Loaf Pan: Lined with parchment paper for easy removal.
Microplane or Fine Grater: For zestings the lemon finely without getting any bitter white pith.
Ingredients
2 medium Ripe bananas, mashed (plus extra slices for topping garnish)
1 cup (100g) Rolled oats (such as Quaker Old Fashioned Oats)
1/2 cup Plain Greek yogurt or whole-milk yogurt
1 large Egg
1 tbsp Fresh lemon zest (from 1 whole lemon)
1 tsp Pure vanilla extract
1/2 tsp Baking powder
1/2 tsp Ground cinnamon (optional)
1 pinch Salt
1–2 tbsp Honey or maple syrup (optional, for added sweetness)
Step-by-Step Instructions
1. Prep Oven & Pan: Preheat your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper or lightly grease with coconut oil.
2. Mash Bananas & Whisk Wet Ingredients: In a large mixing bowl, mash the 2 ripe bananas with a fork until smooth. Whisk in the egg, plain yogurt, fresh lemon zest, vanilla extract, and optional honey or maple syrup until well blended.
3. Fold in Dry Ingredients: Add the rolled oats, baking powder, optional cinnamon, and a pinch of salt. Stir with a spatula until completely combined and a thick batter forms.
4. Transfer & Top: Pour the batter into the prepared baking pan and smooth the top evenly. Arrange sliced banana rounds across the surface for a decorative, caramelized finish.
5. Bake to Golden Perfection: Bake for 30 to 35 minutes, until the top is golden brown, the edges pull slightly away from the pan, and a toothpick inserted into the center comes out clean.
6. Cool & Slice: Allow the cake to cool in the pan for 10 to 15 minutes before transferring to a wire rack. Slice into wedges and enjoy warm or cold!
Chef’s Tips
Use Very Ripe Bananas: The spotty, brown bananas yield the most natural sweetness and moisture, eliminating any need for added sugars!
Blend Oats for a Finer Crumb: For a traditional sponge cake texture, pulse the rolled oats in a blender or food processor into fine oat flour before mixing.
Nutritional Breakdown (Per Serving / 6 Yield)
Servings: 6 slices
Calories: ~125 kcal
Protein: 5g
Net Carbs: 19g
Fat: 3g
Frequently Asked Questions (FAQ)
Can I make this dairy-free or vegan?
Yes! Swap the plain yogurt for non-dairy coconut or almond milk yogurt, and replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water, set for 5 minutes).