This banana oat flour cake is a fun crossover between a traditional healthy banana cake and a banana oat cake. It has the look and feel of a traditional moist banana cake with cream cheese frosting, but it’s made using only whole grain oat flour!
A funny thing happened when I posted my oat flour banana bread recipe earlier this year. Not only did that recipe become wildly popular (I don’t blame y’all I love it too), but also, I started to see an interesting trend. On the backend of my site through a few tools (I won’t bore you with the technical piece of it, I can barely stop myself from being bored to tears by it), I can kind of tell what people are searching for when they come to HH for a recipe.
Over and over and over again, I started to see searches for oat flour banana cake or banana oat flour cake or banana cake made with oat flour. I had never had banana cake before, so I started to do a little research to see if making a healthy banana cake out of oat flour was even possible. After researching about banana cake and trying some at a local bakery, I knew I had to give it a go.
I wanted this recipe not to taste like healthy banana cake or banana oat cake, I wanted it to taste like a banana cake that you could barely tell was made with one of the world’s healthiest flours, oat flour, and I’m not going to lie y’all I NAILED IT.
This banana oat flour cake is now officially my favorite cake (even surpassing my beloved carrot cake), and if potlucks are ever a thing again, it’s what I’m bringing. It’s what I’m dropping off on doorsteps for new babies, it’s everything, it’s perfect.
This banana oat flour cake is moist, airy in texture, and filled with sweet banana and cinnamon in every bite. And don’t forget lathered in the perfect amount of delicious creamy frosting (I used cream cheese) to seal the deal. Banana flavored dessert lovers unite because your appreciation for all things banana is about to go up a notch or two or three. I can not wait for you to try this!
And if baking intimidates you, I get it and don’t worry I’ve got you covered with a step by step guide including photos below.
How to Make Banana Oat Flour Cake
Alright, y’all here we go, I promise, for my friends who don’t love to bake, you can do this. You can bake a cake from scratch, you can do it with oat flour, and they won’t even know.
The first step is to make sour milk by combining lemon juice with milk. I used unsweetened original almond milk, but any milk will work. The second step is to blend your oats to make oat flour, then combine the oat flour with the remaining dry ingredients (except sugar.)
The next step is where we step up our baking game. You’ll need to cream your softened butter with your coconut sugar, meaning mix with an electric mixer. Note, I’m too lazy to plan to make softened butter. I keep my butter in the freezer and soften it by microwaving it for 30 seconds on each side. Is some of it melted? Ya, but most of it is softened, and that works! Then you’ll add in your eggs and mix until it’s combined, then mix in your eggs, maple syrup, and vanilla extract.
In another bowl, mash up bananas and set them aside. My trick is to mash them in the peel first then finish the job once the peel is removed with a fork. PS Overripe (very yellow with at least a few black spots) bananas work the best. If you only have green bananas, you can quickly ripen them in the oven! Preheat your oven to 300F and bake them for 15-20 minutes, then use them!
Now you’ll pour about 1/4 of your mixed oat flour into the wet ingredients, mix with an electric mixer, then pour 1/4 of your sour milk, mix with an electric mixer and repeat until everything is mixed together. Then, fold in your mashed bananas (that just means gently mix them in with a spatula.) Pour the batter into a parchment-lined 9 x 13 glass baking dish and bake! See, I told you, you can totally do this!
It’s done when you poke a toothpick in it, and it comes out clean. You’ll then need to let it cool for at least one hour on a cooling rack before slicing into it. If you want to frost it, you’ll need to let it cool overnight in the fridge.
I won’t lie.
I’m too damn lazy to make my own frosting nowadays.
With healthy brands out there like Simple Mills and Miss Jones, I’m just not super interested in beating 4 cups of powdered sugar together.
So for this one, I used Miss Jones Cream Cheese Frosting, which everyone I’ve ever served it too loves. (I frequently use it for my Starbucks copy cat cranberry bliss bars during the holidays and people almost comment on how much they love the frosting.)
All that being said, if you want to make your own frosting, I suggest trying my Greek Yogurt Cream Cheese Frosting, the greek yogurt lowers the calories, but it still has a rich cream cheese taste too it.
Enjoy and let me know if you try this! Tag me on Facebook (@hungryhobby) or Instagram (@hungryhobbyRD).
Banana Oat Flour Cake
- 3/4 cups unsweetened milk
- 2 tsp lemon juice
- 3 cups rolled oats
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 3 bananas 1 cup mashed
- 1/3 cup maple syrup
- 3 large eggs
- 1 cup coconut sugar** or brown sugar
- 1/2 cup softened salted butter
- 2 tsp vanilla extract
- 12 ounces creamy cheese frosting optional
- Preheat oven to 350F.
- Whisk milk with lemon juice and set aside.
- Blend rolled oats into fine oat flour, and then mix the flour with baking powder, baking soda, salt, and cinnamon.
- Mash bananas in a separate bowl and set aside.
- Cream together softened butter and coconut sugar with an electric mixer. Mix in eggs, maple syrup, and vanilla extract.
- Fold in 1/4 of the dry ingredients, mix them until combined, and then add 1/4 of sour milk then mix again. Repeat alternating dry ingredients mix and sour milk until everything is incorporated.
- Fold in (use a spatula, not the mixer) to mix in the mashed banana. Bake in a parchment paper-lined 9 x 13 glass dish for 45 minutes or until an inserted toothpick comes back clean.
- Let cool for one hour on a cooling rack before serving. If you want to add frosting, let cool overnight in the fridge, so the frosting doesn't melt when you try to add it. Once you add the frosting, it's ready to serve, best served cold, or at room temperature.