Flourless Oatmeal Banana Cake

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Flourless Oatmeal Banana Cake

Introduction

Looking for a guilt-free treat that doesn’t compromise on flavor? This Flourless Oatmeal Banana Cake is the answer to your dessert cravings! Made with just wholesome ingredients like oats, bananas, and yogurt, this cake contains no refined sugar or flour yet delivers incredible taste and texture. The natural sweetness from ripe bananas and the warmth of cinnamon create a comforting dessert that’s perfect for breakfast, afternoon tea, or a nutritious dessert option. Whether you’re health-conscious or simply looking to incorporate more nutrient-dense foods into your diet, this easy-to-make cake will become a favorite in your recipe collection.

Ingredients

  • 100g (1 cup) rolled oats
  • 2 large eggs
  • 50g (about 3 tablespoons) plain yogurt
  • 150ml (⅔ cup) milk
  • 2 ripe bananas
  • 1 medium apple
  • 1 tablespoon butter (or substitute with 1 tablespoon water)
  • 40g (¼ cup) raisins
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 50g (½ cup) walnuts, chopped
  • 1 teaspoon orange zest
  • ½ teaspoon ground ginger
  • 2 tablespoons honey, for glazing
  • 3 tablespoons sliced almonds, for topping

Instructions

Preparing the Batter

  1. Preheat your oven to 180°C (350°F).
  2. In a large mixing bowl, combine the rolled oats, milk, and yogurt. Let sit for 5 minutes to soften the oats.
  3. Peel the bananas and mash them thoroughly with a fork in a separate bowl.
  4. Wash, peel, and core the apple, then dice it into small pieces.
  5. Add the mashed bananas to the oat mixture.
  6. Beat the eggs and add them to the mixture.
  7. Add the vanilla extract, cinnamon, ginger, and orange zest to the batter.
  8. Stir in the raisins and diced apple.
  9. Melt the butter in a small pan over medium heat for about 1 minute. (If substituting with water, skip this step and just add water directly.)
  10. Add the melted butter (or water) to the batter and mix well.
  11. Fold in the chopped walnuts, reserving a few for topping if desired.

Baking the Cake

  1. Line a 20cm (8-inch) round cake pan with parchment paper. Tip: Quickly dip the parchment paper in water and squeeze out excess moisture before lining the pan – this helps it adhere better.
  2. Pour the batter into the prepared cake pan, spreading it evenly.
  3. Sprinkle the sliced almonds over the top of the cake.
  4. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.
  5. Remove from the oven and let cool in the pan for 10 minutes.

Finishing Touches

  1. While the cake is still warm, brush the top with honey for a beautiful glaze.
  2. Allow the cake to cool completely before removing from the pan.
  3. Cut into slices and serve as a healthy dessert or nutritious breakfast option.

Nutritional Information and Timing

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 8 slices

Per Slice (approximate values):

  • Calories: 190 kcal
  • Protein: 6g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Sugar: 12g (naturally occurring)
  • Fat: 8g
  • Sodium: 45mg

Cooking Tips and Tricks

  1. Ripe Bananas: For maximum sweetness, use very ripe bananas with brown spots. They’re naturally sweeter and easier to mash.
  2. Oat Texture: If you prefer a finer texture, pulse the oats in a food processor before mixing with other ingredients.
  3. Moisture Balance: The batter should be moist but not runny. If it seems too dry, add a splash more milk; if too wet, add a tablespoon of oats.
  4. Testing Doneness: Since this cake contains fruit, a toothpick may come out slightly moist even when done. Look for the edges to pull away from the pan slightly and the top to be springy when touched.
  5. Even Baking: For more even baking, place the cake pan on the middle rack of your oven.
  6. Pan Preparation: The water-dipped parchment trick makes it much easier to line the pan without the paper slipping or creating creases.

Variations and Substitutions

Fruit Variations

  • Replace the apple with pear for a different flavor profile.
  • Add 100g of berries (blueberries, raspberries, or strawberries) for additional antioxidants.
  • Substitute mashed pumpkin for one banana for a fall-inspired version.

Dietary Adaptations

  • Make it dairy-free by using almond milk and coconut yogurt.
  • For a vegan version, replace eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes).
  • Use gluten-free certified oats if you have gluten sensitivity.

Flavor Enhancements

  • Add a tablespoon of cocoa powder for a chocolate twist.
  • Include 2 tablespoons of nut butter (almond or peanut) for extra protein.
  • Try different spice combinations: cardamom, nutmeg, or pumpkin spice instead of cinnamon.

Topping Ideas

  • Sprinkle with coconut flakes instead of almonds.
  • Top with a dollop of Greek yogurt when serving for extra protein.
  • Drizzle with a small amount of dark chocolate for special occasions.

Common FAQs

Can I make this cake without eggs?

Yes, you can substitute the 2 eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water) or use 1/2 cup unsweetened applesauce as a binding agent.

How can I make this cake sweeter without adding sugar?

For additional sweetness, you can add 2-3 tablespoons of maple syrup or honey to the batter. You could also increase the amount of raisins or add some chopped dates.

How should I store this cake?

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The cake will become more dense when refrigerated but will still taste delicious.

Can I freeze this cake?

Yes, this cake freezes well. Cut into individual slices, wrap in plastic wrap, and store in a freezer-safe container for up to 3 months. Thaw at room temperature or microwave briefly to warm.

Why did my cake turn out too moist?

Very ripe bananas contain more moisture. If your cake is too moist, extend the baking time by 5-minute increments until a toothpick comes out relatively clean, or reduce the liquid ingredients slightly in your next batch.

Storage and Make-Ahead Tips

Room Temperature Storage

  • Store in an airtight container at room temperature for up to 2 days. Place a paper towel under the cake to absorb any excess moisture.

Refrigeration

  • For longer storage, refrigerate the cake in an airtight container for up to 5 days.
  • Bring to room temperature before serving, or warm slightly in the microwave for 15-20 seconds.

Freezing Instructions

  • Freeze the entire cake or individual slices for up to 3 months.
  • To freeze slices, wrap each piece in plastic wrap, then place in a freezer bag.
  • To freeze the whole cake, wrap it tightly in plastic wrap, then aluminum foil.
  • Thaw overnight in the refrigerator or at room temperature for 2-3 hours.

Make-Ahead Options

  • Prepare the batter up to a day ahead and store in the refrigerator. Bring to room temperature for 30 minutes before baking.
  • The cake actually improves in flavor on the second day, making it an excellent make-ahead option for brunches or gatherings.

This Flourless Oatmeal Banana Cake proves that healthy eating doesn’t mean sacrificing flavor or enjoyment. Packed with fiber, protein, and essential nutrients from oats, fruits, and nuts, it’s a nutritious alternative to traditional flour-based cakes. Whether you’re serving it for breakfast, as an afternoon snack with tea, or as a guilt-free dessert, this versatile cake will satisfy your sweet cravings while nourishing your body. Enjoy the natural sweetness and wholesome goodness in every bite!

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