This banana oatmeal cake comes out soft and sweet and is a fun way to enjoy oatmeal. It is easy to make and just 2 ingredients. It doesn’t require any flour, eggs, added sugar, butter or oil. You can eat it for breakfast, snack or dessert.
overhead shot of an oatmeal cake.

I’m really excited to share this cake recipe with you today. This cake is a little different from your typical cake. It is a mix of softened oats and banana cake. I like eating it for breakfast or a mid-afternoon snack. I’ve also heated it up and added a scoop of ice cream to enjoy it for dessert.

I was inspired to make this cake after making my 3 Ingredient No Bake Chocolate Oatmeal Cake. I wanted to try to make a healthier oatmeal cake without refined sugar.

Ingredients

  • Bananas
  • Rolled Oats

This recipe needs only two ingredients though I do share another version that adds baking powder for a 3 ingredient version. I explain more below.

Bananas: The bananas will need to be pureed until they are a liquid smoothie consistency. Just mashing them will not be enough. This recipe works best with just ripened bananas (still firm, peel is yellow without brown spots). While I usually bake with very ripe bananas, very ripe bananas contain a lot of moisture and you actually don’t want that for this recipe. You can make the recipe with overripe bananas but your cake will need more baking time (5-10 minutes extra) and you will need to add the baking powder.

I don’t recommend using frozen bananas. Frozen bananas are too liquidy and it will make your cake too wet.

Rolled Oats: This recipe works best with rolled oats. Steel-cut oats are not recommended.
a slice of oatmeal cake on a white plate.

Cake Texture

This is not your classic cake texture. It is more like baked oatmeal mixed with a little bit of cake. The oats inside will be similar to baked oatmeal. However, the bananas actually bake up into something that resembles a cake texture. If you look at the picture of the slice below, you can see the cake threads woven in between the oats.
close up shot of a slice of cake.

Baking Powder versus No Baking Powder

I actually share two versions of this cake. I tested this recipe about a dozen times and these two were our favorites. It really comes down to personal preference but also I like giving an option that doesn’t need baking powder for those looking to reduce sodium or are out of baking powder.

No Baking Powder Version

The no baking powder version is 2 ingredients and works best with firm bananas. If you are using very ripe bananas, you will need the baking powder to help lighten it up. This version of the cake is more dense. However, because it is more dense, the banana cake sections are more noticeable. It’s a bit like eating a muffin with oatmeal mixed in. I actually preferred this denser version because I felt like I could taste the banana cake more.

Baking Powder Version

The baking powder version of the cake will rise a little higher and has an overall softer texture. Baking powder can be added whether you are making this with firm bananas or very ripe bananas. Because the baking powder helps the cake rise a little, the exterior of the cake looks nicer and more like a traditional cake. So if presentation is a concern, you may want to make this version. The no baking powder version looks more like baked oatmeal rather than cake. The baking powder makes the banana cake quite light and airy but I actually found it harder to taste the cake part because the cake layers become so delicate. My husband preferred this version because the cake is softer.

Variations

This cake is great on its own but there are definitely things you can add to it to enhance the flavor or add more sweetness. Some ideas:

  • Mix in 1 tsp of cinnamon to make a cinnamon banana flavored oatmeal cake
  • Add in ½ cup chocolate chips to add more sweetness and add some chocolate flavor.
  • Or add in other mix-ins you enjoy with your oatmeal like coconut flakes or chopped dried fruit.

a slice being removed from the cake.

More Banana Recipes

5 from 13 votes

2 Ingredient Banana Oatmeal Cake

This oatmeal cake is just 2 ingredients and produces a soft and moist cake that you can enjoy for breakfast, snack or dessert. The cake doesn't need any flour, eggs, added sugar, butter or oil.
Servings: 8 slices
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Print Recipe Pin Recipe Leave a Review

Ingredients

  • 1 1/2 cups (352 g) pureed bananas
  • 1 1/2 cups (135 g) rolled oats

Instructions
 

  • Preheat oven to 350°F. Line the bottom and sides of a 6 inch round cake pan with parchment paper.
  • In a large mixing bowl, add pureed bananas. If adding baking powder, sprinkle 1/2 tbsp of baking powder on top. Whisk until baking powder is fully dissolved and mixed in. Add in oats. Stir until oats are evenly mixed in.
  • Pour batter into cake pan. Bake for about 30 minutes or until done. When done, the surface of the cake should look dry. The top of the cake should feel firm. See notes for more details. Let cake cool before slicing. Uneaten cake can be stored at room temperature for 1-2 days and longer in the fridge.

Notes

  • I divided the cake into small slices because each slice is packed with oats and bananas.
  • The bananas need to be pureed to a smoothie consistency. Just mashing them is not enough. This recipe also works best with just ripened bananas rather than overripe bananas. See post for more details.
  • This cake is baked in a 6 inch round cake pan or a springform pan. If you don't own a 6 inch pan, you can use something bigger, but know that your cake will come out flatter and baking time will likely need to be reduced. 
  • When the cake is finished cooking, the top of the cake should appear dry. For the no baking powder version, when you press on it, it should feel firm rather than sink in. If you are making the baking powder version, it will sink in a little but not completely. If you slice into your cake and you find that it is too moist, you can still put it back into the oven and bake for another 5-10 minutes or as long as needed.
  • See post for more details on the difference between the baking powder version and no baking powder version. 
  • See post for some mix-in ideas to enhance or add flavors to the cake.
  • Nutrition estimate is for version without baking powder.
Serving: 1slice, Calories: 95kcal, Carbohydrates: 20g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Sodium: 1mg, Fiber: 3g, Sugar: 6g, NET CARBS: 17
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!