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High Protein Banana Oat Cake

A hearty and flavorful cake made with blended oats and ripe bananas, perfect as a snack or breakfast.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large ripe bananas mashed until liquid-smooth
  • 1.5 cups rolled oats blended into a fine flour
  • 0.5 cups plain Greek yogurt
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • a pinch salt
  • 0.25 cups chopped walnuts or dark chocolate chips optional

Method
 

Preparation
  1. Preheat your oven to 180 C (350 F) and grease an 8-inch round pan or line a loaf tin with parchment paper.
  2. In a large bowl, whisk together the mashed bananas, Greek yogurt, eggs, and vanilla extract.
  3. Sift in the oat flour, baking powder, baking soda, and salt. Fold gently until just combined and let the batter rest for 5 minutes.
  4. Pour the batter into the pan and sprinkle nuts or chocolate chips on top, pressing them in slightly.
  5. Bake for 25-30 minutes until the top is golden brown and a toothpick comes out clean.
  6. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

Notes

Slice thickly and serve warm with peanut butter or Greek yogurt. Store at room temperature for up to 24 hours, in the refrigerator for up to 4-5 days, or freeze for up to 2 months.