My Honest Take

This oat and banana cake is one of those recipes I make when I have ripe bananas sitting on the counter and don’t feel like making traditional banana bread. It comes together with just a handful of everyday ingredients, takes only a few minutes to prepare and works just as well for breakfast as it does for an afternoon snack.

I love that it’s naturally sweetened by the bananas, without needing refined sugar, and the oat flour gives it a soft, comforting texture that pairs perfectly with coffee.

Kitchen Note
I actually make this recipe regularly in my own kitchen. Everything you’ll find on BySuzike Bites is based on meals I genuinely cook and eat, not recipes created just for the website.

Want a simpler way to compare everyday foods? I created the Weight Loss Food Comparison Pack, a printable guide that helps you look at common foods through calories, protein and fullness so you can make easier healthy eating choices.

Weight loss food comparison pack for healthy eating and meal planning

At a Glance

Prep Time: 5 minutes

Cook Time: 5 minutes (microwave) or 20–25 minutes (oven)

Total Time: 10 minutes (microwave) or 30 minutes (oven) 

Servings: 2 

Difficulty: Easy

Course: Breakfast, Snack 

Cuisine: International

Diet: Vegetarian, Gluten Free

Watch the step by step video here:

Ingredients

  • 2 ripe bananas, peeled
  • 2 eggs
  • 6 tablespoons oat flour
  • Cinnamon, to taste

Equipment

  • Mixing bowl
  • Fork or potato masher
  • Measuring spoons
  • Silicone spatula
  • Microwave-safe or oven-safe cake dish
Two ripe bananas, two eggs, and a bowl of oat flour on a white background, ready for a healthy oat and banana cake recipe.

How to Prepare

  1. Prep the banana: Peel and mash the bananas in a medium bowl until smooth.
  2. Add the eggs: Crack in the eggs and mix well.
  3. Add dry ingredients: Stir in the oat flour and cinnamon until fully combined.
  4. Pour and shape: Pour the batter into a microwave safe dish or an oven safe mold.
  5. Cook: Microwave: 3 to 5 minutes (check doneness with a toothpick). Oven: 180°C (350°F) for 20 to 25 minutes.
  6. Serve: Let cool slightly, then serve with fresh fruit and coffee.
Peeling a ripe banana for homemade oat banana cake recipe
Mashing ripe bananas in a white bowl for oat banana cake batter
Whisking eggs in a bowl for healthy oat banana cake
Combining banana, eggs, and oats to make moist oat banana cake batter
Mixing oats and dry ingredients in a bowl for banana oat cake
Oat banana cake batter in a heart-shaped baking tin before baking

What It Really Tastes Like

The cake is soft, moist and naturally sweet thanks to the ripe bananas. It has a gentle oat flavour with a hint of cinnamon and feels much lighter than a traditional banana loaf. Warm from the microwave or oven, it’s comforting without being overly heavy.

Nutritional Information | Per serving (2 servings)

Calories Protein Carbohydrates Fiber Fats Sugar
230 8g 38g 5g 6g 17g

Perfect For

✔ Healthy breakfast
✔ Afternoon snack
✔ Using ripe bananas
✔ Meal prep
✔ Busy mornings
✔ Family-friendly baking

Heart-shaped banana oat cake served with fresh mango cubes on a gray plate over a yellow background.

Easy Swaps

  • Replace cinnamon with vanilla extract.
  • Add chopped walnuts or pecans for extra crunch.
  • Stir in blueberries for extra fruit.
  • Add a tablespoon of chia seeds for extra fibre.
  • Sprinkle dark chocolate chips on top before baking if you want a more indulgent version.

Serving Ideas

  • Greek yogurt
  • Fresh berries
  • Mango slices
  • Persimmon
  • Peanut butter
  • A cup of coffee or tea

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. It can also be frozen in individual slices for up to 2 months. Reheat in the microwave for 20 to 30 seconds before serving.

Mini oat and banana pancakes served in a bowl with fresh blueberries – healthy breakfast recipe for kids and adults

Healthy Food Made Simple

Easy recipes, realistic meal ideas and practical healthy eating tips from By Suzike Bites.

We don’t spam! Read our privacy policy for more info.

My Tips

The riper the bananas, the sweeter the cake will be. If your bananas are still quite firm, let them ripen for another day or two before making this recipe. I also like making it in the microwave when I’m short on time and saving the oven version for weekends.

Frequently Asked Questions

Can I use rolled oats instead of oat flour?
Yes. Simply blend rolled oats in a food processor or blender until they reach a flour-like consistency.

Can I make this recipe dairy free?
Yes. This recipe doesn’t contain any dairy ingredients.

Can I freeze oat and banana cake?
Yes. Slice the cake first, wrap each slice individually and freeze for up to two months.

Can I add protein powder?
Yes. Replace part of the oat flour with protein powder, but you may need a splash of milk because protein powder absorbs more moisture.

Is this cake suitable for breakfast?
Absolutely. It’s naturally sweetened with banana, contains oats and eggs, and makes a satisfying breakfast or snack.

You May Also Like

Would I Make It Again?

⭐⭐⭐⭐⭐ Absolutely.

This is one of those recipes I come back to regularly because it’s simple, affordable and makes good use of ripe bananas that might otherwise go to waste. It’s quick enough for weekdays and comforting enough for weekends.

When I Usually Eat This

I usually make this when I have overripe bananas on the kitchen counter and want something homemade without spending much time baking. Most often, I enjoy a slice for breakfast with coffee, but it also works really well as an afternoon snack.