Moist and Delicious Banana Oat Cake
This Banana Oat Cake is the perfect blend of sweet bananas and hearty oats, making it a delicious treat that can double as a satisfying breakfast. With just a few simple ingredients, this cake comes together quickly and easily.
The natural sweetness of ripe bananas combined with the texture of oats creates a moist, flavorful cake that’s hard to resist. Whether you’re looking for a new way to use up those overripe bananas or simply want to enjoy a wholesome dessert, this Banana Oat Cake is sure to become a favorite in your household.
This Banana Oat Cake is a delightful treat that we enjoy in place of coffee cake or as a quick breakfast option. Let’s dive into how you can make this delicious cake with common pantry items.
Ingredients
For this moist and flavorful cake, you’ll need the following ingredients:
- ¾ cup all-purpose flour
- 1 ⅓ cups rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- ⅔ cup light brown sugar
- 2 large eggs
- 1 cup ripe mashed bananas
- 1 teaspoon vanilla extract
How To Make Banana Oatmeal Cake
Preheat the Oven: Start by preheating your oven to 350°F (175°C). Lightly spray an 8-inch baking dish with nonstick spray or line it with parchment paper for easy removal.
Prepare the Dry Ingredients: In a large bowl, combine the all-purpose flour, rolled oats, baking soda, and salt. Set the flour mixture aside.
Mix the Wet Ingredients: In a separate bowl, cream the softened butter and light brown sugar together using an electric mixer on medium speed for about 3 minutes until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then, add the mashed bananas and vanilla extract to the butter mixture, mixing until everything is well combined.
Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix to avoid a dense cake.
Prepare the Topping: In a small bowl, combine the rolled oats, light brown sugar, melted butter, and cinnamon until crumbly. This will create a delicious topping for your cake.
Bake the Cake: Pour the cake batter into the prepared baking dish and sprinkle the crumbly topping evenly over the top of the cake. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool in the baking dish for about 20 to 30 minutes before slicing and serving. Enjoy it warm or at room temperature.
Tips
- Banana Ripeness: The riper the bananas, the sweeter and more flavorful your cake will be. Look for bananas with plenty of brown spots for the best results.
- Oats: You can use either quick oats or old-fashioned oats in this recipe, but avoid using steel-cut oats as they won’t soften properly in the batter.
- Add-Ins: For an extra treat, stir in 1 cup of chocolate chips and/or 1/2 cup of chopped nuts into the batter before baking.
- Healthy Substitutions: Substitute half of the all-purpose flour with whole wheat flour for a heartier cake.
Storage
Store any leftover Banana Oat Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week, or freeze it for up to 3 months. If freezing, wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. Thaw at room temperature before enjoying.
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 Oat Cake
Ingredients
- ¾ cup all-purpose flour
- 1 ⅓ cups rolled oats
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ⅔ cup light brown sugar
- 2 large eggs at room temperature
- 1 cup ripe mashed bananas
- 1 teaspoon vanilla extract
Topping
- ¾ cup rolled oats
- ⅓ cup light brown sugar
- 2 tablespoons butter melted and cooled
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees. Prepare an 8 x 8 baking pan by lightly spraying with non-stick cooking spray or lining it with parchment paper.
- 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 batter 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.
Nutrition
Ready to try something new with those ripe bananas? This Banana Oat Cake is the perfect recipe to satisfy your sweet tooth while keeping it simple and wholesome. Give it a try today, and don’t forget to share your results!
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!
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
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.