This moist Banana Oatmeal Cake is made with bananas and oats. It’s so delicious it might be your new favorite dessert AND breakfast! There are only a few ingredients, which means this cake will be quick and easy to make. And it tastes great too! What are you waiting for? Get baking today!
Whenever I have bananas that are starting to become a little too ripe, I like to make this Banana Oatmeal Cake. It doesn’t last long at my house. Let’s take a quick look at how you can make it with common pantry items.
How To Make Banana Oatmeal Cake
For this sweet and moist cake, you need the following ingredients:
- all-purpose flour
- rolled oats
- baking soda
- salt
- unsalted butter
- light brown sugar
- eggs
- ripe bananas
- vanilla extract
- rolled oats
- cinnamon
Preheat your oven to 350 degrees Fahrenheit and lightly spray an 8-inch baking dish with nonstick spray.
Next, combine the flour, oats, baking soda, and salt in a bowl and set the oat mixture to the side.
Cream butter and brown sugar on medium speed of an electric mixer for approximately 3 minutes. Add eggs, one at a time, until it is well combined. Add bananas and vanilla to the butter mixture.
Add the flour mixture to the butter mixture and beat until it is well combined. Try not to over-beat the mixture. Pour the banana cake batter into the prepared baking dish.
Make the crumbly topping by combining rolled oats, brown sugar, melted butter, and cinnamon together until it is crumbly. Sprinkle the cake with the topping mixture and bake for 35 to 40 minutes.
Let the cake cool for 20 to 30 minutes before digging in.
Like bananas? Be sure to check out these other recipes using bananas on Southern Kissed:
- Homemade Banana Pudding – This recipe is southern comfort in a bowl. Impress your family with warm banana pudding topped with homemade meringue.
- Banana Nut Muffins – Bake a batch of these muffins and eat some now and freeze some for later.
- Banana Bread – This recipe uses a special (and easy!) technique to bring out all of the juiciness of bananas to make a moist, delicious loaf.
Banana Oatmeal Cake
Ingredients
- ¾ cup all-purpose flour
- 1 and one-third cup rolled oats
- 1 tsp. baking soda
- ½ tsp. salt
- ½ cup unsalted butter softened
- ⅔ cup light brown sugar
- 2 large eggs room temperature
- 1 cup ripe mashed bananas
- 1 tsp. vanilla extract
- ¾ cup rolled oats
- ⅓ cup cup light brown sugar
- 2 tbsp. butter melted and cooled
- ½ tsp. cinnamon
Instructions
- Preheat oven to 350 degrees. Prepare an 8 x 8 baking pan.
- In a medium bowl, combine the flour, oats, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and brown sugar on medium speed of an electric mixer for approximately 3 minutes. Add eggs one at a time until well combined. Add bananas and vanilla.
- Add the flour mixture, beating until well combined. Pour into prepared pan and set aside.
- For the topping, in a medium bowl combine the rolled oats, brown sugar, melted butter, and cinnamon together until crumbly. Generously sprinkle the cake with the topping mixture.
- Bake for 35 to 40 minutes or until a cake tester inserted into the center of the cake comes out clean. Cool for 20 to 30 minutes.
Video
Nutrition
I received Foods That Harm, Foods That Heal: The Best and Worst Choices to Treat Your Ailments Naturally
from Reader’s Digest. The paperback book retails for $19.99 and has 389 pages filled with information about, well, what else – foods that heal and foods that harm.
What I like about the book is that it is divided into three parts. The first section has information on nutrition, vitamins, additives, fats, food safety, organics, pesticides, and more.
So what does that have to do with Banana Oatmeal Cake? Well, read on.
The second part of the book contains foods listed alphabetically and tells you what they are good and bad for. Although we all know that oats are good for us, I thought I would look them up in the book to see what it states. It lists the following as health benefits of oats:
- reduces the risk of heart disease
- manages cholesterol levels
- lowers blood pressure
- prevents diabetes
- helps bowel regularity
- aids weight loss.
For how it harms: blood sugar spike. If you are like me, you want to question that.
I read on and it further explains “Unlike steel-cut or whole oat products, instant oatmeal ranks high on the glycemic load and can cause blood sugar to spike Instant oatmeal can also contain higher levels of sodium, compared to the steel-cut version.”
The third section is categorized according to ailments. Have hypertension? Turn to page 235 and you will see that salty and processed foods are harmful.
Foods that are beneficial are green leafy vegetables, low-fat dairy products, legumes, fruits (especially bananas), nuts and seeds, whole-wheat pasta, carrots, and sweet potatoes. [Hey – this cake has bananas!]
There are tips in the book on eating healthy on the road, eating fast foods, caffeine, and so much more.
Aileen says
I have made this twice now and both times were AMAZING! I made one for my sin for his bday and added some chocolate chips. It was delicious he said. I’m going to add some apples this time around and see how good it turns out. Thank you for sharing such a great cake!
Denise says
Would like to double recipe and bake in a 9 x 13 pan. Has anyone tried this? And, for how long should I bake it… Absolutely love this cake…obviously
Lynda says
I am glad you love the recipe!
If you or anyone else tries it, please come back and let us know how it turns out.
From what I have read online, you should be able to double it. However, it will probably take longer to bake. According to King Arthur Flour, “the Classic Birthday Cake made in a 9” x 13” pan, bake it for 45 to 48 minutes at 325°F until it tests done.” The baking time will also vary depending on the type of pan being used: glass, metal, etc.
olivia says
Made this twice a couple of nights ago (stupidly didn’t bookmark this site so took me til now to find you again!) and it is fabulous. First batch made as written, but second time ’round tried olive oil in place of butter and halved the sugar since my bananas were bordering on black anyway, so very sweet. I also threw in a few walnuts and added a bit more spice (nutmegs, cloves, ginger) for a little kick.
Thank you – will be making it often:)
Lynda says
Your version sounds yummy! Thanks for stopping by and sharing your experience.
Derek says
This is a delicious cake! Mine also overflowed by about 1/3 cup in the 9×13 inch pan, but I will make it again and just not fill it as much. I did do the freezer trick, but was a bit concerned about the hot cake raising the temp of the freezer and leading to decreased food quality. Anybody with any info on this? I omitted the walnut topping but added 1/2 tsp of cinnamon…YUMMY! Thanks for a keeper recipe.
Toni says
This looks YUM. I would love to try it sometime.
Jennifer The Quirky Momma says
I love oats and anything to do with oats! It’s one of the few grainy types I can handle.
HilLesha @To the Motherhood says
Yummy!
Colleen says
This looks really good.
Liz @ A Nut in a Nutshell says
I can’t even tell you how delicious that sounds to me!
patti says
Great recipe for ripe bananas
Kelly @ A Girl Worth Saving says
I’m going to share this with my sis as her family would go crazy for this.
Maryann says
my oldest is oat sensitive, I wish he wasn’t so we could eat this stuff.
Tammy says
Oh yes, this is a recipe I’ll be sure to make, I love Bananas, Oatmeal and Cake – so it’s a winner!
Jennifer says
holy YUM!! You had me at Banana and oatmeal… and cake!
Leilani says
I love bananas and oatmeal. YUMMY!
rachel @runningrachel says
Yum!! Thanks for sharing 🙂
April Golightly says
This looks yummy.
Katy says
This looks great. I have always made banana bread with the over-ripe bananas. Now I have something new to try :). Thanks for sharing.