Banana Oat Flour Cake

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!

Course brunch, Dessert

Cuisine American

Keyword banana oat cake, banana oat flour cake, healthy banana cake, oat flour banana cake, oat flour cake

Prep Time 10

Cook Time 45

Servings pieces

Calories 205kcal

Author Kelli Shallal MPH RD

Ingredients

¾ cups unsweetened milk
2 teaspoon lemon juice
3 cups rolled oats
1 teaspoon baking powder
1 tsp baking soda
¼ tsp salt
½ tsp cinnamon
3 bananas 1 cup mashed
⅓ cup maple syrup
3 large eggs
1 cup coconut sugar** or brown sugar
½ cup softened salted butter
2 tsp vanilla extract
12 ounces creamy cheese frosting optional

Instructions

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 ¼ of the dry ingredients, mix them until combined, and then add ¼ 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.

Video

Notes

*Note if your blender or food processor doesn't quite blend oats into fine oat flour and you want to purchase your oat flour, you'll need 2.75 cups. This recipe will work with courser oat flour, but it might not be as moist as a finished product.

**Coconut sugar can be replaced by brown sugar.

Nutrition