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20-Minute Healthy Banana Oat Cake

A moist, naturally sweetened banana oat cake made in 20 minutes. Perfect for busy days when you need a quick, healthy dessert or breakfast.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dessert, healthy cake recipes
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 ripe bananas medium, about 1 cup mashed
  • 2 large eggs
  • 3 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup rolled oats or quick oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • Optional: 2 tablespoons dark chocolate chips or chopped walnuts

Instructions
 

  • In a large bowl, mash the bananas with a fork until smooth with a few small lumps.
  • Add the eggs, honey, and vanilla. Whisk until well combined.
  • In a separate small bowl, stir together the oats, baking powder, cinnamon, and salt.
  • Pour the dry ingredients into the wet mixture. Stir gently with a spatula until just combined. Do not overmix.
  • Fold in the chocolate chips or walnuts if using.
  • Grease an 8-inch round microwave-safe dish with a little oil or nonstick spray. Pour the batter into the dish and spread evenly.
  • Microwave on high for 8-10 minutes, rotating halfway through. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Let the cake cool in the dish for 5 minutes. Slice and serve warm or at room temperature.

Notes

1. For a vegan version, replace each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 minutes).
2. Use maple syrup instead of honey.
3. To make this in the oven, bake at 350°F (175°C) in a greased 8-inch round pan for 18-20 minutes.
4. Store leftovers in an airtight container in the fridge for up to 4 days. Freeze slices for up to 2 months.
5. If you do not have oats, substitute with 3/4 cup whole wheat flour or all-purpose flour.
6. Adjust baking time slightly if using flour.
7. For a chocolate version, add 2 tablespoons unsweetened cocoa powder with the dry ingredients.
8. Do not overmix the batter.
9. Stir just until the dry ingredients are moistened.
10. Overmixing makes the cake tough and rubbery.
11. Use a microwave-safe dish that is at least 2 inches deep so the cake has room to rise.
12. A standard 8-inch round glass pie dish works perfectly.
13. Microwave power varies.
14. Start checking the cake at 7 minutes — a toothpick inserted in the center should come out clean or with a few moist crumbs.
15. Let the cake cool in the dish for 5 minutes before slicing. It sets up as it cools and becomes easier to handle.
16. If you prefer a crispier top, pop the cake under the broiler for 1-2 minutes after microwaving.
17. Watch it closely so it does not burn.