Made By Emily
Breakfast

Easy Peanut Butter Banana Oat Skillet Cake

Recipe Summary

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Servings: 8
  • Cuisine: American
  • Course: Breakfast
  • Calories: Approximately 200 per serving

Ingredients

  • 3 ripe bananas, mashed (about 450 g)
  • 2 large eggs
  • 1 ½ cups (135 g) rolled oats
  • ½ cup (125 g) natural peanut butter
  • ½ cup (120 ml) milk or unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the mashed bananas, eggs, peanut butter, milk, vanilla extract, cinnamon, baking powder, and salt. Mix well until smooth.
  3. Stir in the rolled oats until evenly combined.
  4. Grease your oven-safe skillet with a bit of oil or cooking spray to prevent sticking.
  5. Pour the batter into the skillet, smoothing the top with a spatula.
  6. Bake in the preheated oven for 25 to 30 minutes, or until the cake is set in the center and has turned golden brown around the edges. You can check for doneness by inserting a toothpick—it should come out clean.
  7. Allow the cake to cool slightly before slicing into wedges.

Recipe Notes

  • For a bit of crunch, add some chopped nuts or seeds to the batter before baking.
  • Make sure to mash the bananas well to avoid large chunks, which can affect the cake’s texture.
  • If your cooking environment is particularly humid, you may need to adjust oat amounts slightly since oats can absorb varying amounts of moisture.

Nutrition Estimate

  • Calories: Approximately 200 per serving
  • Protein: 7 g
  • Carbohydrates: 30 g
  • Fat: 8 g