If you’ve got oats, apples, and a banana, make this healthy banana oat cake. It’s soft, slightly sweet, and super easy to make. No flour, no sugar, just a few basic ingredients, and you’re good to go.
I filmed the banana oat cake while I was making it, so if you want to see exactly how it’s done, watch the video below. And if you like baking with oats, like the video, and subscribe for more.
What You’ll Love About This Healthy Apple Oatmeal Cake
What I love about this cake is how simple and real it is! No flour, no sugar, just oats, a banana, and an apple doing all the work. It’s crazy how something so basic can taste this good. The apple and banana make it naturally sweet, the oats keep it hearty, and the raisins add those little bursts of flavor that make every bite better.
It’s the perfect lazy-day bake, quick, wholesome, and made with stuff you probably already have. It freezes great too, so you can save a few slices for later. Breakfast, snack, dessert, it just fits anywhere in your week.
Ingredients for Healthy Banana Oat Cake
Ok, here are just a few simple ingredients I used to make this healthy oat cake. Nothing weird. Most of it’s probably already in your kitchen.
Why I Like Sprouted Oats: Sprouted oats, like the ones below, are easier to digest and a bit gentler on the stomach. They’re also more nutritious, since sprouting helps unlock more of the vitamins and minerals in the grain. Plus, they bake up softer and bring a subtle, nutty flavor that works really well with the apple and banana.
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- 2½ cups rolled oats (220 grams)
- 1 teaspoon baking powder
- 2 large apples, peeled and grated or finely chopped
- 1 teaspoon lemon juice
- 1 ripe banana, mashed
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup raisins or dried cranberries (70 grams)
Top Tip: Use soft, sweet apples like Gala or Fuji. You’ll get more flavor and natural sweetness, so you won’t miss the sugar.
What You’ll Need to Make It
Just a few basic tools. No mixers or special equipment.
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- Blender or food processor
- Large mixing bowl
- Grater or knife
- Spoon or spatula
- 9 or 10-inch fluted cake pan or a loaf pan
- Oven
How to Make the Banana Oat Cake
This is exactly how I make it every time. It’s all pretty relaxed, and you don’t have to be too precise.
Step 1
Throw the oats into a blender or food processor and blend them until they turn into a fine flour. Dump that into a mixing bowl and stir in the baking powder.
Step 2
Chop or grate the apples and put them in the blender with the lemon juice. Give it a quick pulse. You’re just looking for a thick, chunky purée, not applesauce.
Step 3
Add that apple mixture to the bowl with the oat flour, then mix in the mashed banana, eggs, and vanilla. Stir until everything’s combined into a thick batter.
Step 4
Fold in the raisins or cranberries and almond flakes. Try to get them spread out evenly so every bite has a bit of something.
Step 5
Grease your pan. Pour in the batter and smooth out the top with a spoon.
Step 6
Bake at 180°C or 360°F for about 35 to 40 minutes. It should look golden on top and feel set when you press the center lightly.
Step 7
Let it cool in the pan for at least 10 minutes before slicing. It holds together better once it rests a bit.
Note: If you’re using a loaf pan instead of a round one, it might need a few more minutes in the oven. Just check the center with a toothpick.
What does This Oat Cake Taste Like
This cake is soft and slightly chewy from the oats, and it’s naturally sweet from the apples and banana. The cranberries add little pockets of tart-sweet flavor, and the almonds give a tiny bit of crunch here and there. It’s not dessert-sweet, but it feels like something you actually want to eat.
Related Recipe: If you liked this healthy oat cake, you should also check out this super simple and moist apple oatmeal cake here.
Healthy Banana Oat Cake Recipe
8
servings15
minutes40
minutes190
kcal55
minutesThis cake doesn’t look like much going in, but somehow oats, apple, and banana turn into something way better than you’d expect. It’s soft, golden, smells amazing, and you don’t need flour, sugar, or anything fancy to pull it off.
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Ingredients
2½ cups 220 grams rolled oats
2 large apples
1 large ripe banana
2 pieces eggs
1 teaspoon (5 ml) vanilla extract
1 teaspoon (4 grams) baking powder
1 teaspoon (5 ml) lemon juice
½ cup (70 grams)raisins
Directions
- Blend the rolled oats for a minute or two until they resemble flour.
- Pour the oat flour into a mixing bowl and add one teaspoon of baking powder.
- Cut two apples into pieces, blend them with lemon juice until pureed, then add to the oat flour.
- Add two egg yolks and vanilla extract to the oat and apple mixture and combine.
- Cut the ripe banana into small pieces and add it, along with raisins, to the batter.
- In a separate bowl, beat the egg whites until fluffy and stable.
- Fold half the whipped egg whites into the batter gently, then repeat with the remaining whites.
- Grease a 10-inch fluted cake pan with butter, then pour in the cake batter.
- Bake in a preheated oven at 180°C (360°F) for 35 to 40 minutes until golden brown.
Recipe Video
Notes
- Best apples for natural sweetness: Use naturally sweet apples like Gala, Fuji, or Honeycrisp. Tart apples like Granny Smith can make the cake less sweet overall, especially since there’s no added sugar in the recipe.
- Skip the raisins if needed: If you’re not into raisins or don’t have them, chopped dates or dried figs, or dried cranberries are great substitutes. Just make sure they’re soft and not too dry, or they’ll pull moisture from the batter.
- Boost the fiber: Add one tablespoon of ground flaxseed or chia seeds to the batter to increase fiber and help with binding, especially if you’re skipping the egg whites.
- Loaf pan baking tip: If baking in a loaf pan, add 5 to 10 minutes to the baking time. Check with a toothpick; if it comes out mostly clean with a few moist crumbs, it’s ready.
- Add warming spices: A pinch of cinnamon or nutmeg (¼ teaspoon each) brings out the apple flavor and makes the cake taste more like a cozy breakfast bake.
- Make it a muffin: You can bake the same batter in a muffin tin. Fill each cup about three-quarters full and bake for 20–25 minutes until golden and firm on top.
- Add shredded coconut: For extra texture and subtle sweetness, mix in 2–3 tablespoons of unsweetened shredded coconut. It works especially well if you skip the raisins.
Nutrition Facts
- Serving Size: 1g
- Total number of serves: 8
- Calories: 190kcal
- Fat: 5g
- Carbohydrates: 30g
- Protein: 4.5g
- Selenium: -mg
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How to Store this Oat Cake
If you’ve got leftovers, this is how I usually keep it fresh.
Let the cake cool completely, then wrap it up or stick it in an airtight container. It’ll last around four days in the fridge. You can eat it cold or warm it up in the toaster oven or microwave.
Top Tip: Slice it before storing. That way, it’s easy to grab a piece without messing with the whole thing.
How to Serve This Oatmeal Cake
I usually eat it plain, but sometimes I add a little something depending on what I have.
- A spoonful of plain or vanilla yogurt on top
- Warm it and drizzle a bit of almond butter
- Add a sprinkle of cinnamon
- Pack a slice for lunch or take it on the go
Note: This banana oat cake recipe is already dairy-free as long as you grease the pan with oil instead of butter.
Check Out More Oat Cakes and Cookies on My Channel
If you like baking with oats and want more easy recipes like this one, check out the other videos on my channel. I’ve shared more oat cakes and cookies there, all made with everyday ingredients and no extra fuss.
Here are a few recipes you might like:
- Healthy Oatmeal Raisin Cookies – a classic, cozy cookie that’s soft, chewy, and naturally sweet.
- Soft and Chewy Oatmeal Cookies With Coconut – a simple twist with a little tropical flavor.
- Almond Cake But I Made It with Oats and No Flour– an experiment that turned out surprisingly delicious!
They’re all easy, healthy, and perfect when you want to bake something quick that still feels homemade.