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Flourless Oatmeal Banana Cake

This Flourless Oatmeal Banana Cake is a nutritious and guilt-free alternative to traditional cakes, using ripe bananas and rolled oats for a wholesome treat.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces ripe bananas Make sure they are very ripe for sweetness.
  • 2 cups rolled oats Can be blended into oat flour.
  • 1 cup almond milk Or any milk of choice.
  • 1/2 cup honey or maple syrup Can substitute with agave syrup.
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
Optional Toppings
  • nuts, chocolate chips, or fruit Feel free to mix and match based on what you have on hand.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan to prevent sticking.
  2. In a blender or food processor, blend the rolled oats until they achieve a flour-like consistency.
  3. In a large bowl, mash the ripe bananas until smooth. Add the oat flour, almond milk, honey (or maple syrup), vanilla extract, baking powder, cinnamon, and salt. Mix until combined.
  4. Pour the mixture into the prepared cake pan, spreading it evenly.
Baking
  1. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool in the pan for a few minutes, then serve it.
  3. Optionally, top with your choice of nuts, chocolate chips, or fresh fruit for added flavor and texture.

Notes

Store covered with plastic wrap or in an airtight container at room temperature for up to three days or in the fridge for about a week. For longer storage, slice and wrap pieces in plastic before freezing in a bag for up to three months.