Whole Wheat Banana Oat Cake
Made with whole wheat flour and rolled oats instead of white flour, and sweetened mostly by ripe banana, this cake is dense, filling, and honest about what's in it. It's a good make-ahead option for busy mornings.
Ingredients
- 3 very ripe bananas, mashed
- 2 large eggs
- 1/4 cup (60ml) neutral oil or melted coconut oil
- 1/3 cup (80ml) honey
- 1 cup (90g) rolled oats
- 1 1/2 cups (180g) whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (180°C) and grease a loaf pan.
- Whisk the mashed banana, eggs, oil, and honey together until smooth.
- Stir in the oats, then fold in the whole wheat flour, baking powder, and cinnamon.
- Pour into the pan and smooth the top.
- Bake for 35-40 minutes, until firm to the touch and a toothpick comes out clean.
- Cool for 15 minutes in the pan before slicing.
Tips
- The riper the bananas, the less honey you'll need — taste the batter and adjust.
- A handful of chopped walnuts or raisins folded in adds texture without extra sugar.
- This cake is denser than a typical white-flour cake; that's expected with whole wheat and oats.
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
Yes, the texture will be slightly less chewy but it works fine.
Can I skip the honey?
You can reduce it by half if the bananas are very ripe and sweet, but don't skip it entirely or the cake will taste flat.
