This healthy oatmeal banana cake is great as a snack or breakfast. It can be packed into a healthy lunchbox too. It’s sweetened with pure maple syrup and does not contain refined sugars. Any kind of flour can be used in this recipe. I used Cassava flour, which is gluten-free, but tastes closest to wheat.

The cake has a fruity flavor. It keeps at least one week in the refrigerator in an airtight container.

You can find the video recipe HERE.

Healthy Oatmeal Banana Cake Recipe

Ingredients:

• 1 1/2 cup (150 gr) Instant oats*
• 1 1/4 cups (150 gr) Cassava flour (or wheat flour, any kind gluten-free flour mix)
• 3 teaspoons of Homemade Baking powder
• 2 teaspoon Ground Cinnamon
• 1/4 teaspoon Ground Nutmeg
• 1/2 teaspoon Sea salt
• 3 Tablespoons of Melted Butter or Coconut oil
• 2 large Egg whites, room temperature
• 2 teaspoons of Vanilla extract
• 2 medium Bananas (264 gr/1 cup mashed bananas)
• 1/2 cup (120 gr) Plain Greek Yogurt
• 1/4 cup (60 ml) Pure Maple Syrup (or Honey, Agave syrup)
• 1/4 cup (60 ml) Milk (any kind)

*If using rolled oats (old-fashioned oats) pulse it in a food processor10-12 times to make instant oats.

How to make a healthy oatmeal banana cake:

1. Preheat oven to 350 F. Prepare 9” square pan. I used a rectangular pan, so my cakes are thinner. Use a smaller pan for a thicker cake. Cover with parchment paper or oil the pan.
2. Combine the dry ingredients: oats, flour, baking powder, cinnamon, nutmeg, salt.
3. In a separate bowl, mix mashed bananas, yogurt, maple syrup, butter, egg whites, and vanilla.
4. Combine the dry ingredients and wet ingredients.
5. Spread the batter in the prepared pan. Bake at 350F for 26-29 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool completely at room temperature before slicing and serving.