Simple Oat and Banana Cake
Looking for a quick, wholesome baked treat that uses just a few pantry staples? This easy oat-and-banana cake is moist, naturally sweet, and ready in under an hour. It makes a great breakfast, snack, or even a pre- or post-workout bite — especially if you need fuel for a tough quad-focused leg day.
Ingredients
- 2 large ripe bananas, mashed
- 200 g rolled oats (fine or regular)
- 2 eggs
- 1 teaspoon baking powder
- 1–2 tablespoons honey or maple syrup (optional, depending on sweetness of bananas)
- 1 teaspoon cinnamon (optional)
- Pinch of salt
- 1–2 tablespoons milk (dairy or plant) if batter seems too thick
- Optional add-ins: a handful of nuts, dark chocolate chips, or berries
Method
- Preheat oven to 180°C (350°F). Grease a small loaf pan or line it with parchment paper.
- In a bowl, mash the bananas until smooth. Stir in the eggs and sweetener (if using).
- Add the oats, baking powder, cinnamon, and a pinch of salt. Mix until combined. If the mixture feels dry, add 1–2 tablespoons of milk. Fold in any optional add-ins.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25–35 minutes, until the top is golden and a toothpick inserted in the center comes out mostly clean. Baking time will vary depending on the pan size and oven.
- Let cool for 10 minutes, then slice and serve warm or at room temperature.
Variations and Serving Ideas
- For a fluffier texture, pulse the oats briefly in a food processor before mixing.
- Make muffins instead of a loaf — bake for 15–20 minutes.
- Top slices with nut butter, Greek yogurt, or a smear of ricotta and a drizzle of honey.
- Stir in protein powder for an extra boost if you want a more filling post-workout snack.
Nutrition & Tracking Tips
This cake is largely whole-food based and can fit into many eating plans, but remember that weight and body composition tracking can be affected by many factors. If you weigh yourself regularly while adjusting portion sizes or ingredients, it’s helpful to understand why your weight fluctuates daily so you don’t over-react to normal short-term changes.
Storage
- Store cooled slices in an airtight container in the fridge for up to 4 days.
- Freeze individually wrapped slices for up to 3 months; thaw in the microwave or at room temperature.
Conclusion
Simple, adaptable, and nutritious, this oat-and-banana cake is a great go-to for busy mornings or quick snacks. Enjoy it plain or dress it up depending on your mood and needs.
