This Banana Oatmeal Breakfast Cake recipe is a simple combo of nutritious ingredients, that will provide you with proteins and fibers to gain the strength and energy you need for hectic mornings! These easy breakfast bars can be eaten on the go, or packed as a healthy snack for your kids!
A Simple Oatmeal Breakfast Cake
What better way to gain your morning nutrition than with a delicious piece of cake? Yes, now you can eat a cake for breakfast, even if you are trying to eat healthy.
Just to make things clear, this recipe is a cake. But this isn’t just an ordinary cake you can eat only as a dessert. This Banana Oatmeal Breakfast Cake is more like the banana bread that you have always eaten for breakfast.
This recipe uses rolled oats, bananas, unsweetened coconut, cinnamon and brown sugar (which is a much healthier sweetener than refined, white sugar).
Nutritious But Delicious Oatmeal Recipe
Speaking of oatmeal, you are all familiar with health benefits of oats. It might be boring to start a day with a bowl of cereals. You can make a little twist on a healthy breakfast. Oats can add extra nutrition to a variety of healthy dishes. Rolled oats can make a yummy cake as this Banana Oatmeal Breakfast Cake, that is totally acceptable to eat for breakfast.
Besides oatmeal, this delicious breakfast cake has unsweetened coconut flakes in topping. Coconut is highly nutritious and rich in fibers, vitamins and minerals, too.
Healthy Banana Oatmeal Cake Recipe
Also there are mashed bananas in the cake. Bananas are my favorite fruit. They are extremely healthy and delicious. I’m totally hooked on bananas in my baked goods lately. My obsession starts with my Skinny Chocolate Chip Banana Muffins. Those muffins were a perfect example of a healthy, clean eating breakfast recipe. I highly recommend you try them, too.
After all, even if you don’t care about the health benefits, this cake is very delicious thanks to all these ingredients. Also it’s very simple and easy to make.
You can eat it as a dessert, breakfast or snack. It’s very dense and chewy but also moist and flavorful. The crunchy topping with oatmeal, coconut, cinnamon, brown sugar, butter and chocolate chips, is really over the top. It makes this cake something in between banana bread and coffee cake.
Banana Oatmeal Breakfast Cake
Prep Time: 20 minutes- Cook Time: 40 minutes
- Total Time: 1 hour
Yield: 12 bars 1x
Category: Breakfast
Method: Oven
Cuisine: American
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Description
This Banana Oatmeal Breakfast Cake recipe is a simple combo of nutritious ingredients, that will provide you with proteins and fibers to gain the strength and energy you need for hectic mornings! These easy breakfast bars can be eaten on the go, or packed as a healthy snack for your kids!
Ingredients
For Cake:
- 1 and 1/3 cups rolled oats
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 2/3 cup light brown sugar
- ½ cup unsalted butter-softened
- 2 eggs
- 2 medium bananas-mashed (1 cup)
- 1 ½ teaspoon vanilla
- 1/3 cup chocolate chips
For Topping:
- 1/3 cup light brown sugar
- ½ teaspoon cinnamon
- 2/3 cups rolled oats
- 2/3 cup unsweetened flaked coconut
- ¼ cup melted butter
- 1–2 tablespoons of mini chocolate chips.
Instructions
- Preheat the oven to 350 F. Grease and flour 8 x 8 inch pan, set aside.
- To make the topping whisk together 2/3 cup rolled oats, 2/3 cup coconut, cinnamon and brown sugar. Add melted butter and stir with a fork until evenly moistened and crumbly. Set aside.
- To make the cake whisk together rolled oats, flour, cinnamon, baking powder, baking soda and salt, set aside.
- Cream softened butter and brown sugar until light and fluffy. Add eggs and vanilla and mix to combine. Mix in mashed bananas.
- Running mixer on low speed gradually mix in dry ingredients mixture just to combine. Stir in chocolate chips.
- Spread the mixture in the pan and sprinkle with prepared topping. Sprinkle some chocolate chips on top.
- Bake 40-45 minutes or until the toothpick inserted in the center comes out clean (but don’t dry it too much).
- Slightly cool before serving.
Notes
If you want to make ahead for breakfast, cover cooled cake tightly and keep at room temperature overnight. It can be stored in the fridge for 3-4 days, or in the freezer for longer storage.
11 comments
I have looked for some information of this topic for the last several hours? Your blog is greatly treasured.
Hi, Vera!
Your recipes look delicious! I am a diabetic and I would like to know the nutritional values for your recipes. Do you have any information for this Banana Oatmeal Cake? Please send me information, if you can.
Hi Lee, sorry I don’t have nutrition info.
This looks like a great recipe. Why then must it be printed on 3 pages???? It could easily fit on 1 page if properly formatted. I’ve foregone this simply because I do not wish to waste 2 extra printed sheets for one relatively short recipe. Please try to change the printing format to accommodate your viewing public — I use a computer, not an iPad or laptop and find the only way is to print out a recipe that looks promising, like this one — but never a recipe 3 pages long. Thanks for your consideration of my request.
Love this recipe!! I made the recipe as written and found it a bit sweet so I made some adjustments. I cut down on the sugar in the cake, added walnuts, skipped the chocolate ( I know…. really?!!) and used real rum instead of vanilla. My coworkers loved it! Thanks so much for a great recipe I could make my own!
Waooow I love dis banana Oatmeal cake,it so delicious and very good.
Thanks Nana!
hi.. thank you for sharing the recipe.. 🙂
i will try your recipe in this weekend.
is it okay if i’m not using baking soda and baking powder?
People, make it as instructed….its delicious!
Tanks Richard!
This is easily made gluten free and tastes great! It’s actually the best textured gluten free cake I’ve had, and I’ll credit that to the bananas. I partially ground the oats for the cake part the first time I made it (my oats were a little less processed than old fashioned rolled oats, so I wanted to make sure it broke down while cooking), and I used Krusteaz gluten free flour. It was excellent. Would be good with a browned butter drizzle too, I expect.